Food Regulation in Indonesia - SEAFAST Center, LPPM-IPB

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Food Regulation in Indonesia - SEAFAST Center, LPPM-IPB
4 March 2004
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural Technology
SEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz
Singapore, 1 Sept 2009
1
LAWS AND REGULATIONS
MoA, MoMAF,
MoI, MoT, MoH
NADFC
LOCAL GOVs
Food Producer/Industry
Dedi Fardiaz
LABORATORIES
Law No 7/1996 Food
Law No 8/1999 Consumer Prot
GR No. 69/1999 Food L&A
GR No. 28/2004 Food SQN
Food Safety Standards, etc.
Better Quality and Safer
Foods
Consumer
Sept 2009
Monitoring food Singapore,
safety1 and
quality in Indonesia
Dedi Fardiaz
2
4 March 2004
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety,
Quality and Nutrition
Chapter I
General Provisions
Chapter II
Food Safety
Chapter III Food Quality and Nutrition
Chapter IV Food Importation and Exportation Into and
Out of Indonesian Territories
Chapter V Control and Supervision
Chapter VI Community Participation
Chapter VII Provisions of Transfer
Chapter VIII Closing Provisions
Dedi Fardiaz
Singapore, 1 Sept 2009
3
Chapter II Food Safety
Part One
Sanitation
Part Two
Food Additives
Part Three Food Derived from Genetically Modified
Organism
Part Four Food Irradiation
Part Five
Food Packaging
Part Six
Food Quality Assurance and Laboratory
Testing
Part Seven Contaminated Food
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
4
4 March 2004
Improvement of food quality and safety through
GOOD PRACTICES*
GOOD
FARMING
PRACTICES
FRESH FOODS
GOOD FRESH
HANDLING
PRACTICES
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOODS
Distribution and Marketing
FRESH FOODS,
PROCESSED
FOODS,
READY TO EAT
FOODS
CONSUMERS
GOOD
RETAILING
PRACTICES
GOOD
DISTRIBUTION
PRACTICES
GOOD
CATERING
PRACTICES
READY TO EAT
FOODS
*Government
*Government Regulation
Regulation No.
No. 28/2004
28/2004 on
on Food
Food Safety,
Safety, Quality
Quality and
and Nutrition
Nutrition
Dedi Fardiaz
Singapore, 1 Sept 2009
5
le
mp
a
x
E
Government Regulation 28/2004, Article 4, para 1 Good
Agricultural Practices
GOOD
AGRICULTURAL
PRACTICES
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
• Avoiding the use of land whose environment has the potential
to threaten food safety.
• Controlling the biological contamination, animal and plant
diseases that threaten food safety.
• Reducing to the minimum chemical residues in foodstuff as
the consequence of using fertilizers, pest and disease control
drugs, growth hormone and inappropriate animal drugs.
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
6
4 March 2004
le
mp
a
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Government Regulation 28/2004, Article 5, para 1 Good
Fresh Handling Practices
GOOD
FRESH
HANDLING
PRACTICES
GOOD
AGRICULTURAL
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
• Preventing fresh food from being contaminated by biological
and chemical contamination and other objects that disturb,
impart and risk health from the air, land, water, food,
fertilizers, pesticides, animal drugs or other materials used in
the fresh food production.
• Controlling the health of animals and plants, so that it does
not negatively impact fresh food
Dedi Fardiaz
Singapore, 1 Sept 2009
7
Pre-Market Assessment for Processed Food
Government Regulation 28/2004, Article 42
GOOD
FRESH
HANDLING
PRACTICES
GOOD
AGRICULTURAL
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
Processed food for trade in retail packaging shall obtain
the registration approval letter from NADFC, prior to
distribution (based on food safety, quality, and nutrition
assessment results).
Exempted processed food produced by home industries.
Processed food made by home industries shall possess
a home industry food production certificate issued by
the Local Government.
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
8
4 March 2004
Government Regulation No 28/2004 on Food Safety, Quality and
Nutrition, Article 42
Registration of Product
NADFC
Registration Approval Letter
National Agency for
Drug and Food Control
Republic of Indonesia
Food Industry
•• BPOM
BPOM MD
MD
for
for domestic
domestic products
products
•• BPOM
BPOM ML
ML
for
for imported
imported products
products
Dedi Fardiaz, 061107
9
Food Industry
Scientific data and information is
supplied by the client
Request for additional data
and information (if needed)
Food Labeling
Assessment
Peer Review
Team
Labeling Standards
NADFC
Product Registration National Agency for
Approval Letter
Drug and Food Control
Republic of Indonesia
Dedi Fardiaz, 061107
Dedi Fardiaz
Result
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
10
4 March 2004
ng g ry
i
ag elin go
k
d
o ac ab ate
o
F P L C
CORNBEEF
Netto 250 g
HIMITEPA, 080809
What are regulated
/standardized?
Copyright Dedi Fardiaz
1.
Wh
at i
s
11
the
typ
eo
f Fo
od
?
Look at Food Category!
CORNBEEF
Netto 250 g
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
12
4 March 2004
Food Category
National
Agency for
Drug and Food
Control
Dedi Fardiaz
Singapore, 1 Sept 2009
13
Based on Food Category System (GSFA, 2005)
No.
Name of Food
01.0
Dairy products and analogues, excluding products of food categor y 02.0
02.0
Fats and oils, and fat emulsions
03.0
04.0
Edible ices, including sherbet and sorbet
Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses
and legumes, and aloe vera), seaweeds, and nuts and seeds
05.0
Confectionary
06.0
Cereals and cereal products, derived from cereal grains, from roots and tubers,
pulses and legumes, excluding bakery wares of food category 07.0
07.0
08.0
Bakery wares
Meat and meat products, including poultry and game
09.0
Fish and fish products, including mollusks, crustaceans, and echinoderms
10.0
Eggs and egg products
11.0
12.0
Sweeteners, including honey
Salts, spices, soups, sauces, salads, protein products (including soybean protein
products) and fermented soybean products
13.0
Foodstuffs intended for particular nutritional uses
14.0
Beverages, excluding dairy products
15.0
Ready-to-eat savouries
16.0
Composite foods - foods that
could not
be2009
placed in categories 01 - 15.
Dedi Fardiaz
Singapore,
1 Sept
Dedi Fardiaz
14
4 March 2004
SURAT KEPUTUSAN
KEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIA
NOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006
Decree of the Head of the
TENTANG
National Agency for Drug
and Food Control,
KATEGORI PANGAN
Republic of Indonesia
KATEGORI PANGAN 0.1
Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk
Kategori 02.0
Halaman
1
2
01.1 Susu dan Minuman Berbasis Susu
2
01.1.1 Susu dan Buttermilk (Plain1)
2
01.1.1.1 Susu (Plain1)
Susu
Susu Segar
Susu Pasteurisasi
Susu UHT (Ultra High Temperature)
Dedi Fardiaz
Singapore, 1 Sept 2009
Susu Steril
Susu Tanpa Lemak atau Susu Skim
2
2
2
2
3
3
3
15
Sample
Ready-to-eat Savouries
15.0 Makanan Ringan Siap Santap
Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa
lainnya.
15.1
Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia,
Tepung atau Pati (dari Umbi dan Kacang)
Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya,
namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh
adalah keripik 2 kentang, jagung berondong (popcorn), pretzel , krekers beras
(senbei ), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen;
sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang,
garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan
papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang
cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan
berbentuk bola atau lempengan).
15.1 Snacks - potato, cereal, flour or starch based
(from roots and tubers, pulses and legumes)
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
Scope
16
4 March 2004
Sample
Keripik 2 Kentang
Definition
Definisi :
Keripik 2 kentang adalah makanan kering yang dibuat dari kentang segar
dapat berbentuk irisan tipis yang digoreng dengan atau tanpa
penambahan bahan lainnya.
Karakteristik dasar :
• Tekstur renyah;
• Kadar air tidak lebih dari 3%.
Basic Characteristics
Keripik 2 Gadung
Definisi :
Keripik 2 gadung adalah makanan kering yang dibuat dari gadung
(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau
tanpa penambahan bahan lainnya.
Karakteristik dasar :
• Tekstur renyah;
• Kadar air tidak lebih dari 6%.
Dedi Fardiaz
Singapore, 1 Sept 2009
Indeks Pangan
17
Food Index
Food Category No
Page
No Kategori
Pangan
Halaman
Abon Daging
08.2.2
138
Abon Ikan
09.2.4.3
160
Acar Bawang Putih
04.2.2.3
60
Acar Cabe
04.2.2.3
60
Acar Jahe
04.2.2.3
60
Acar Jamur
04.2.2.3
59
Acar Lobak
04.2.2.3
60
Acar Timun Mentah
04.2.2.3
60
Adas Bubuk
12.2.1
184
Adas, Adas Pedas, Fennel, Jinten Manis
12.2.1
184
Adonan Biskuit
07.1.4
114
A
Air Bermineral
Dedi Fardiaz
Air Berperisa
Air Demineral
Dedi Fardiaz
14.1.1.2
Singapore, 1 Sept 2009
14.1.4.2
213
14.1.1.2
212
232
18
4 March 2004
2.
Fo
Qu od S
alit afe
y S ty a
tan nd
da
rds
?
CORNBEEF
Netto 250 g
Vitamin
,
Mineral
,
Lainny
a
Dedi Fardiaz
Singapore, 1 Sept 2009
19
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
Basic CompositionSingapore,
of Food
1 Sept 2009 used in food preaparation
20
Dedi Fardiaz
Dedi Fardiaz
4 March 2004
PHYSICAL HAZARDS
CHEMICAL HAZARDS
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
BIOLOGICAL HAZARDS
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Food Additives
Food Safety Measures
Dedi Fardiaz
Singapore, 1 Sept 2009
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
21
Chemicals prohibited to be used in foods
1.
2.
3.
4.
5.
6.
7.
8.
9.
Boric Acid and Its Compounds
Salisilic Acid and Its Salts
Diethylpyrocarbonate
Dulcin
Potassium Chlorate
Chloramphenicol
Brominated Vegetable Oil
Nitrofurazon
Formalin (Formaldehide)
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Dedi Fardiaz
4 March 2004
Colorings prohibited to be used in foods
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
Auramine
Alkanet
Butter Yellow
Black 7984
Burn Amber
Chrysoidine
Crysoine
Citrus Red No.2
Chocolate Brown FB
Fast Red E
Fast Yellow AB
Guinea Green G
Indanthrene Blue RS
Magenta
Metanil Yellow
1.
2.
3.
4.
5.
6.
7.
8.
9.
Colorings
Sweeteners
Preservatives
Antioxidants
Anticaking agents
Flavorings
Acidity regulator
Whitening agents
Emulsifier, Stabilizer, and
Thickening agents
10. Hardening agents
11. Sequestrans
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
Oil Orange SS
Oil Orange XO
Oil Orange AB
Oil Yellow OB
Orange G
Orange GGN
Orange RN
Orchid and Orcein
Ponceau 3R
Ponceau SX
Ponceau 6R
Rhodamin B
Sudan I
Scarlet GN
Violet 6B
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
24
4 March 2004
SNI 01- 6993-2004
Sweeteners
Sweeteners
SNI
Indonesian National Standard
Standar Nasional Indonesia
Bahan tambahan pemanis buatanPersyaratan penggunaan dalam produk pangan
FOOD ADDITIVE: SWEETENERS
REQUIREMENTS IN FOODS
National Standardization Agency
Badan Standardisasi Nasional
ICS 67.220.20
Dedi Fardiaz
Singapore, 1 Sept 2009
Content
Daftar isi
Content
Forward
Introduction
Daftar isi
Prakata
Pendahuluan
1
2
3
4
5
6
1 Ruang lingkup
2 Istilah dan definisi
3 Istilah dan singkatan
4 Batasan penggunaan pemanis buatan
5 Ketentuan label
6 Penggunaan pemanis buatan berdasarkan kategori pangan
iii
1
1
2
3
3
4
Lampiran A Kajian keamanan pemanis buatan
Bibliografi
32
41
Scope
Definition
Abbreviation
Limitation
Labeling
Food Category
Risk assessment
References
Tables
Dedi Fardiaz
Dedi Fardiaz
25
Tabel 1.
Tabel 2.
Tabel 3.
Tabel 4.
Tabel 5.
Tabel 6.
Tabel 7.
Tabel 8.
Tabel 9.
Tabel 10.
Tabel 11.
Tabel 12.
Tabel 13.
Penggunaan Alitam berdasarkan kategori pangan
Penggunaan Asesulfam-K berdasarkan kategori pangan
Penggunaan Aspartam berdasarkan kategori pangan
Penggunaan Isomalt berdasarkan kategori pangan
Penggunaan Laktitol berdasarkan kategori pangan
Penggunaan Maltitol berdasarkan kategori pangan
Penggunaan Manitol berdasarkan kategori pangan
Penggunaan Neotam berdasarkan kategori pangan
Penggunaan Sakarin berdasarkan kategori pangan
Penggunaan Siklamat berdasarkan kategori pangan
Penggunaan Silitol berdasarkan kategori pangan
Penggunaan Sorbitol berdasarkan kategori pangan
Penggunaan
Sukralosa
berdasarkan kategori pangan
Singapore,
1 Sept 2009
i
ii
4
6
9
12
14
16
17
18
19
22
24
26
28
26
4 March 2004
Example of Table for sweeteners permitted to be used in foods
based on GSFA Food Category System
No. Food Category
Maximum Level
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
No. Kat.
Pangan
01.1.2
Kategori Pangan
Batas Penggunaan
Maksimum (mg/kg)
Food Category
Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu
coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey)
15
01.4.2
Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT
25
01.7
Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu,
puding, buah atau yogurt beraroma)
Yogurt (Strawberry)
15
Pudding dessert
45
Gelatin dessert
19
Ice cream
20
Frozen novelties (ices)
20
02.3
Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering)
dan/atau produk beraroma berbasis emulsi lemak
25
04.1.2.5
Jem, jeli dan marmalad
100
04.1.2.8
Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan
santan kelapa
100
04.1.2.9
Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk
Dedi Fardiazdessert berbasis air beraroma buah
Singapore, 1 Sept 2009
27
SNI 01- 7152-2006
SNI
Flavorings
Flavorings
19
Standar Nasional Indonesia
Indonesian National Standard
BAHAN TAMBAHAN PANGAN
PERSYARATAN PERISA DAN
PENGGUNAAN DALAM PRODUK PANGAN
FOOD ADDITIVE: FLAVORINGS
REQUIREMENTS IN FOODS
National Standardization Agency
ICS 67.220.20
Dedi Fardiaz
Dedi Fardiaz
Badan Standardisasi Nasional
Singapore, 1 Sept 2009
28
4 March 2004
National Food Safety Standards on Flavorings
Table. Substances which are prohibited to be used as flavorings in
food products
No
Substances
CAS No
1.
Dulkamara (Dulcamara, Solanum dulcamara)
2.
Kokain (Cocaine)
50-36-2
3.
Nitrobenzene (Nitrobenzene)
98-95-3
4.
Sinamil antranilat (Cinnamyl anthranilate)
87-29-6
5.
Dihidrosafrol (Dihydrosafrole)
94-58-6
6.
Biji Tonka (Tonca Bean)
7.
Minyak Calamus (Calamus Oil, Acorus calamus L)
8.
Minyak Tansi (Tansy Oil)
9.
Minyak Sasafras (Sassafras Oil)
Dedi Fardiaz
8024-04-2
8016-87-3
68917-09-9
Singapore, 1 Sept 2009
29
National Food Safety Standards on Flavorings
Table. Flavoring substances which are permitted (with maximum
level of application) in food products
No
Flavoring Substances
Flavoring Substances
1
Agaric acid
10
Estragole
2
Aloin
11
Quassine
3
β-Asarone
12
Quinine
4
Berberine
13
Rue oil
5
Caffein
14
Safrole
6
Coumarin
15
a-Santonine
7
Hydrocyanic acid
16
Sparteine
8
Hypericine
17
Thujon
9
Iso -safrole
Dedi Fardiaz
Dedi Fardiaz
No
Singapore, 1 Sept 2009
30
4 March 2004
National Food Safety Standards on Flavorings
Table. Flavorings Positive List (based on JECFA Evaluation)
No.
JECFA
EC
FEMA
1
allyl propionate
Flavoring Substances
1
09.233
2040
2
allyl butyrate
2
09.054
2021
3
allyl hexanoate
3
09.244
2032
4
allyl heptanoate
4
09.097
2031
5
allyl octanoate
5
09.119
2037
6
allyl nonanoate
6
09.109
2036
7
allyl isovalerate
7
09.489
2045
8
allyl sorbate
8
09.312
2041
9
allyl 10-undecenoate
9
09.146
2044
1615
14.141
425031
1609 piperazine
Dedi Fardiaz
Singapore, 1 Sept 2009
SNI
SNI 01-7152- 2006
Standar Nasional Indonesia
RSNI3
RSNI3 -
- 2006
RSNI2 -
- 2006
RSNI1 -
- 2006
Rancangan Standar Nasional Indonesia 3
RSNI2
Rancangan Standar Nasional Indonesia 2
RSNI1
Rancangan Standar Nasional Indonesia 1
Dedi Fardiaz
Singapore, 1 Sept 2009of Food Safety Standards
32
Process
of Review and the Development
Dedi Fardiaz
Preservatives
Preservatives
4 March 2004
RSNI3-7383-2008
RSNI3
Rancangan Standar Nasional Indonesia 3
Indonesian National Standard
BAHAN TAMBAHAN PANGAN PENGAWET
PERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE PRESERVATIVES
REQUIREMENTS IN FOODS
National Standardization Agency
ICS 67.220.20
Antioxidants
Antioxidants
Dedi Fardiaz
Badan Standardisasi Nasional
Singapore, 1 Sept 2009
33
RSNI3-7384-2008
RSNI3
Rancangan Standar Nasional Indonesia 3
Indonesian National Standard
BAHAN TAMBAHAN PANGAN ANTIOKSIDAN
PERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE ANTIOXIDANTS
REQUIREMENTS IN FOODS
National Standardization Agency
ICS 67.220.20
Dedi Fardiaz
Dedi Fardiaz
Badan Standardisasi Nasional
Singapore, 1 Sept 2009
34
4 March 2004
Kontaminan
Kontaminan Kimia
Kimia
Vita
Vita
min,
min,
Min
Min
eral,
eral,
Lain
Lain
nya
nya
s al s)
d
r
i
da ater
n
a
St M
g
n
ct
i
ag nta
k
c o
Pa od C
(Fo
Mungkin
Mungkin mencemari
mencemari
pangan
pangan pada
pada mata
mata rantai
rantai
pangan
pangan from
from farm
farm to
to table
table
Pestisida,
Pestisida, obat
obat hewan,
hewan, mikotoksin,
mikotoksin,
logam
logamberat,
berat,dsb.
dsb.
Senyawa
Senyawa Kimia
Kimia yang
yang
mungkin
mungkin terbentuk
terbentuk dalam
dalam
Pengolahan
Pengolahan
Produk
Produk Maillard
Maillard dan
dan
citarasa,
citarasa,33-- mcpd,
mcpd,transtransfatty
fatty acid,
acid, ester,
ester,
akrilamida,
akrilamida, senyawa
senyawa polar
polar
pada
pada gorengan,
gorengan, dsb.
dsb.
Examples:
BTP
BTP(Bahan
(BahanTambahan
TambahanPangan)
Pangan)
Diperbolehkan
Diperbolehkanuntuk
untuksengaja
sengaja
ditambahkan
ditambahkan ke
ke dalam
dalam pangan
pangan
• Heavy metals
• Vinyl Chloride
Monomer
• Melamine
• Formaldehyde
• Phthalates
(DINP, DIDP,
DEHP)
• etc.
Dedi Fardiaz
Pengawet,
Pengawet, pewarna,
pewarna, pemanis,
pemanis,
antioksidan,
antioksidan, pengemulsi,
pengemulsi, dsb.
dsb.
Komposisi kimia dasar pembentuk pangan
BB
BB (Bahan
(Bahan Berbahaya)
Berbahaya)
yang dilarang tapi mungkin
yang dilarang tapi mungkin
disalahgunakan
disalahgunakan untuk
untuk pangan
pangan
Singapore, 1 Sept 2009
35
NADFC Regulation on Food Packaging Material
Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging
Materials
Scope
Article 2
This regulation covers:
a. materials which are prohibited;
b. materials which are permitted
to be use as packaging which directly contacts with food
Article 3
(1) Additives prohibited to be used for food packaging (Appendix 1).
(2) Basic materials and additives permitted to be used for food
packaging.
(3) Basic materials permitted to be used for food packaging
(Appendix 2A).
(4) Additives permitted to be used for food packaging (Appendix 2B).
Copyright Dedi Fardiaz
Dedi Fardiaz
Packaging, Jakarta 271107
36
4 March 2004
Article 4
(1) Basic materials: plastic, cellophane, paper, rubber, elastomer,
metal, metal alloy, ceramic, and/or glass.
(2) Additives: antimicrobial agent, sanitizer, plastic foaming
former, glue, anticorrosive agent, antistatic and or antifog,
cleaner, coloring, emulsifier and or surface active agent,
lubricant, plasticizer, preservative, filler, stabilizer, antiblocking
agent, anticoagulant, modifier, whitener.
Copyright Dedi Fardiaz
Packaging, Jakarta 271107
37
ple
m
a
Ex
Plastic/Rubber/Elastomer
No
16
Food Contact
Substance
Resin Melamine
Formaldehyde
30 Resin Urea
Formaldehyde
31 Polyvinylchloride
Polymer
Dedi Fardiaz
Dedi Fardiaz
Parameter
1 Produced with1 mol
melamine and not more
than 3 mol of formaldehyde
Chloroform soluble total
extract
Maximum
Migration Limit
0.078
mg/cm2
2 Formaldehyde migration
3
ppm
3 Melamine migration
30
ppm
Formaldehyde migration
3
ppm
Vinyl Chloride Monomer
1
ppm
Jakarta, 12/06/2008
38
4 March 2004
ple
m
a
Ex
Ceramic
Food Contact
Substance
No
2
3
All types of
ceramic which
can be filled
Cooking
utensils,
packaging, tank
with vol <3 L
Dedi Fardiaz
Parameter
Maximum
Migration Limit
Pb (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
4
mg/L
Cd (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
0.3
mg/L
Pb (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
1.5
mg/L
Cd (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
0.1
mg/L
Jakarta, 12/06/2008
39
ple
m
a
Ex
Metal
No
1
Food Contact
Substance
Can
Parameter
As (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
Maximum
Migration Limit
0.2
ppm
0.1
ppm
0.4
ppm
Cd (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
Pb (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
Dedi Fardiaz
Dedi Fardiaz
Jakarta, 12/06/2008
40
4 March 2004
ple
m
a
Ex
No
Food Contact
Substance
Parameter
2
Can with plasticresin coating
1 Dry residue (n-heptan solvent,
25°C, 60 min)
90
ppm
2 Dry residue (ethanol solvent 20%,
60°C, 30 min)
30
ppm
3 Dry residue (acetic acid solvent
4%, 60°C, 30 min)
30
ppm
4 Dry residue (water solvent, 95°C,
30 min for usage > 100°C)
30
ppm
5 Phenol from synthetic resin (water
solvent, 95°C, 30 min for usage >
100°C)
5
ppm
6 Epichlorohydrin from synthetic
resin (n-pentan solvent, 25°C, 2 hr)
0.5
ppm
1
ppm
7
Dedi Fardiaz
Maximum
Migration Limit
Vinyl Chloride Monomer
Jakarta, 12/06/2008
41
ple
m
a
Ex
Chemical Migration Testing for Can with Resin Coating
Type of
Food
Extracting Solvent
Water
(T and t)
Conditions of Usage
Heptane
(T and t)
Alcohol
8%
(T and t)
Pasteurization above 66 o T
Oil in water emulsion Filled at boiling
temperature and
cooled to 38 o C
Water in oil emulsion
high oil content
Dedi Fardiaz
Dedi Fardiaz
Filled at boiling
temperature and
cooled to 38 o C 49 oC, 15 min
Jakarta, 12/06/2008
42
4 March 2004
ple
m
a
Ex
Chemical Migration Testing for Sealing Gasket
Type of
Food
Conditions of Usage
Extracting Solvent
Water
(T and t)
Heptane
(T and t)
Alcohol
8%
(T and t)
Sterilization above 100 o T
Oil in water emulsion 121 o C, 2 hr
Water in oil emulsion 121 o C, 2 hr
high oil content
66 o C, 2 hr
Oil-based Sauce
Dedi Fardiaz
Jakarta, 12/06/2008
43
Go
an verm
d A en
dv t Re
ert
ise gula
me tion
nt
No
. 69
/19
99
on
Fo
od
La
be
l
CORNBEEF
Netto 250 g
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
44
4 March 2004
§ Name of Product
§ List of Ingredients
§ Net Weight (Volume)
§ Name and Address of
Producers or Importers
§ Expiration date (Best used
before)
Processed food should be
registered ata NADFC or Local
Governments
(MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT
Food label shall at least contains 5 information
Dedi Fardiaz
Singapore, 1 Sept 2009
45
§ Name of Product
§ List of Ingredients
§ Net Weight (Volume)
§ Name and Address of
Producers or Importers
§ Expiration date (Best used
before)
d
on anm
i
t
i
r
t
u
N th Clai s
Heal
MD, ML, SP, P-IRT
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
46
4 March 2004
Guidelines for Use of Nutrition and Health Claims
(CAC/GL 23-1997, Rev. 1-2004)
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim
2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims
2.2.2 Other Function Claims
2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
Dedi Fardiaz
Singapore, 1 Sept 2009
47
Food Industry
Scientific data and information is
supplied by the client
Request for additional data
and information (if needed)
Food Labeling
Assessment
Peer Review
Team
Labeling Standards
NADFC
Product Registration National Agency for
Approval Letter
Drug and Food Control
Republic of Indonesia
Dedi Fardiaz, 061107
Dedi Fardiaz
Result
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
48
4 March 2004
Production
FOOD (fresh, processed, ready to serve)
IMPORTED FOOD
Distribution
g
in ng ry
g
d cka beli tego
o
Fo Pa La Ca
CORNBEEF
Netto 250 g
Copyright Dedi SUMMARY:
Fardiaz
Food
Regulation
HIMITEPA,
080809 in Indonesia
49
Thank You Very Much
Browse:
Browse: www.pom.go.id
www.pom.go.id
Dedi Fardiaz
Dedi Fardiaz
Singapore, 1 Sept 2009
50