Foodlaw-Reading

Dr David Jukes, The University of Reading, UK

Report of the 50th Session of the Codex Committee on Food Additive

A copy of the report can be downloaded from the Codex website (click on image)

Responsible Party

Purpose

Text/Topic

Code

Step

Para(s)

Members  CCEXEC75  CAC41 

Adoption

Proposed draft Specifications for the Identity and Purity of Food Additives

CXM 6

5/8

30(i) and App. III, 

-

121(ii), (iii) and App IX, part B

Draft and proposed draft food-additive provisions of the General Standard for Food Additives (GSFA)

CXS 1921995

8 and 5/8

30(ii), 111(i), 121(iii) and App. V, part A

Proposed draft revision of the Class Names and the International Numbering System for Food Additives 

CXG 361989

5/8

30(ii), 121(i) and App. IX, part A2

-

149 and App. IX, part A1

Revised food-additive provisions of the GSFA in relation to the alignment of the annexes on canned mangoes, canned pears and canned pineapples of the Standard for Certain Canned Fruits (CXS 319-2015) and 14 standards for fish and fish products 

CXS 1921995

48(i) points c and d and App.V, part B

Revised food-additive sections of the Standard for Certain Canned Fruits (CXS 319-2015) and the Standards for Canned Salmon (CXS 3-1981); Canned Shrimps or Prawns (CXS 37-1991); Canned Tuna and Bonito (CXS 70-1981); Canned Crab Meat (CXS 90-1981); Canned Sardines and Sardine-Type Products (CXS 94-1981); Canned Finfish (CXS 119-1981); Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CXS 167-1989); Dried Shark Fins (CXS 189-1993); Crackers from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish (CXS 2222001); Boiled Dried Salted Anchovies (CXS 2362003); Salted Atlantic Herring and Salted Sprat (CXS 244-2004); Sturgeon Caviar (CXS 2912010); Fish Sauce (CXS 302-2011) and Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CXS 311-2013) 

Various Codex Standards

-

48(i) points a and b, 30(ii) and App.IV

Revised food-additive sections of Standards for Milk Powders and Cream Powder (CXS 2071999), a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006); and Edible Casein Products (CXS 290-1995)

-

30(ii)

CAC41

Revocation

Food-additive provisions of the GSFA 

CXS 1921995

111(ii) 134(iv), and App. VI

Relevant food-additive provisions from the Standards for Mozzarella (CXS 262-2006), Cottage Cheese (CXS 273-1968), Cream Cheese (CXS 275-1973), Fermented Milks (CXS 2432003), Dairy Fat Spreads (CXS 253-2006), and Cream Cheese (CXS 275-1973). 

Various Codex Standards

48(ii)

The food-additive provision for sodium sorbate (INS 201) from the Standards for Instant Noodles (CXS 249-2006), Fermented Milks (CXS 2432003), Dairy Fat Spreads (CXS 253-2006), Mozzarella (CXS 262-2006), Cheddar (CXS 263196), Danbo (CXS 264-1966), Edam (CXS 2651966), Gouda (CXS 266-1966), Havarti (CXS 2671966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), ilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Cottage Cheese (CXS 273-1968), Cream Cheese (CXS 275-1973) and Cheese (CXS 283-197) 

134(iv)

CAC41

Information

New proposed draft food additive provisions of the GSFA at Step 3 and 2

111(iii) and App. VII

CAC41

Information

Draft and proposed draft food additive provisions of the GSFA (discontinuation)

111(iv) and App. VIII

CCEXEC75  CAC41

Information

CCFA50 achievements, including progress regarding Note 161

142 and 172

CCEXEC75 CCNE

Information Action

Food additive provisions in the draft Regional Standard for Doogh

33

CCASIA/CCNF SDU/CCPFV/C CFO

Action

Consideration of the revocation of a number of food additive provisions in commodity standards under their responsibilities 

48(iii)-(vi) and 134(v), (viI)

Commodity committees FAO/WHO regional coordinating committees

Information

Guidance to commodity committees on the alignment of food additive provisions and alignment plan

48(vii), (viii) and App. XI

CCSCH, CCFO and CCPFV 

Action

Consideration of prioritization of initial alignment of commodity standards under their responsibilities

48(vii)

CCFO

Action

Recommendations of update of the food-additive provisions in the relevant commodity standards to reflect guidance from CCFO25 and resultant action taken at CCFA50

56

CAC41 FAO/WHO

Information Follow-up

Priority List of substances proposed for evaluation by JECFA

134(i) and App. X

CCSCH/CCPF V

Action

Technological justification for the use of food additives

86

Members

Information and action

Actions required as a result of changes to the status of ADI and other recommendations of the 84TH JECFA

25 and App. II

EWG (Australia, USA and Japan) CCFA51

Drafting Discussion

Alignment of the food additive provisions of commodity standards and relevant provisions of the GSFA; the addition of a footnote to the Table entitled “References to Commodity Standard for GSFA Table 3 Additives”; and the proposed revisions to the adopted provisions contained in CRD 2 Annex 4 Part C. 

49

Members PWG (Australia) CCFA51

Discussion

The report of the EWG on the Alignment; and the endorsement of foodadditive provisions referred by commodity committees.

51

EWG (USA) CCFA51

Drafting Discussion

Food additive provisions of the GSFA

112

Members PWG on the GSFA (USA) CCFA51

Discussion

Food additive provisions of the GSFA

114

Members EWG (Iran and Belgium) CCFA51

Comments Drafting

Discussion

Revision of the Class Names and the International Numbering System for Food Additives 

123(ii)

Members CCFA51

Comments Discussion

Specifications for the Identity and Purity of Food Additives (86th JECFA)

ongoing

Members PWG on the GSFA (USA) CCFA51

Comments Discussion

New or revised provisions of the GSFA

ongoing

Members CCFA51

Comments Discussion

Proposal for additions and changes to the Priority List of substances proposed for evaluation by JECFA

ongoing

EWG (EU and the Netherlands) CCFA51

Drafting Discussion

Discussion paper on the use of nitrates (INS 251, 252) and nitrites (INS 249, 250)

103

EWG (EU and USA) CCFA51

Drafting Discussion

Discussion paper on the development of wording for an alternative to Note 161 relating to the use of sweeteners

142

Russian Federation CCFA51

Drafting Discussion

Discussion paper on the use of terms “fresh”, “plain”, “unprocessed” and “untreated” in existing Codex texts

110