Food Regulations in Indonesia
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Dedi Fardiaz Singapore, 1 Sept 2009 1 Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
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Transcript of Food Regulations in Indonesia
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 1
Food Regulation in Indonesia
Dedi Fardiaz
Department of Food Science and Technology, Faculty of Agricultural Technology
SEAFAST CenterBOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Food Regulation in Indonesia
Dedi Fardiaz
Department of Food Science and Technology, Faculty of Agricultural Technology
SEAFAST CenterBOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz Singapore, 1 Sept 2009 2
Food Producer/IndustryFood Producer/Industry ConsumerConsumer
LABORATORIESLABORATORIES
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
LAWS AND REGULATIONSLAWS AND REGULATIONS
Law No 7/1996 Food Law No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Law No 7/1996 Food Law No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Monitoring food safety and quality in Indonesia
Better Quality and Safer Foods
Better Quality and Safer Foods
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 1
Food Regulation in Indonesia
Dedi Fardiaz
Department of Food Science and Technology, Faculty of Agricultural Technology
SEAFAST CenterBOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Food Regulation in Indonesia
Dedi Fardiaz
Department of Food Science and Technology, Faculty of Agricultural Technology
SEAFAST CenterBOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz Singapore, 1 Sept 2009 2
Food Producer/IndustryFood Producer/Industry ConsumerConsumer
LABORATORIESLABORATORIES
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
LAWS AND REGULATIONSLAWS AND REGULATIONS
Law No 7/1996 Food Law No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Law No 7/1996 Food Law No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Monitoring food safety and quality in Indonesia
Better Quality and Safer Foods
Better Quality and Safer Foods
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 3
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition
Chapter I General ProvisionsChapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into and Out of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition
Chapter I General ProvisionsChapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into and Out of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Dedi Fardiaz Singapore, 1 Sept 2009 4
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food PackagingPart Six Food Quality Assurance and Laboratory
TestingPart Seven Contaminated Food
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food PackagingPart Six Food Quality Assurance and Laboratory
TestingPart Seven Contaminated Food
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 3
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition
Chapter I General ProvisionsChapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into and Out of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition
Chapter I General ProvisionsChapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into and Out of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Dedi Fardiaz Singapore, 1 Sept 2009 4
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food PackagingPart Six Food Quality Assurance and Laboratory
TestingPart Seven Contaminated Food
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food PackagingPart Six Food Quality Assurance and Laboratory
TestingPart Seven Contaminated Food
4 March 2004
Dedi Fardiaz
READY TO EAT FOODS
GOODRETAILINGPRACTICES
GOOD CATERINGPRACTICES
GOODDISTRIBUTION
PRACTICES
CONSUMERS
FRESH FOODS,PROCESSED
FOODS,READY TO EAT
FOODS
Distribution and MarketingDistribution and Marketing
Dedi Fardiaz Singapore, 1 Sept 2009 5
Improvement of food quality and safety through GOOD PRACTICES*
Improvement of food quality and safety through GOOD PRACTICES*
GOOD FARMING
PRACTICES
GOOD FRESH HANDLING PRACTICES
FRESH FOODS
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOODS
GOOD MANUFACTURING
PRACTICES
*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
Dedi Fardiaz Singapore, 1 Sept 2009 6
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
• 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.
• 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.
Example
Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
4 March 2004
Dedi Fardiaz
READY TO EAT FOODS
GOODRETAILINGPRACTICES
GOOD CATERINGPRACTICES
GOODDISTRIBUTION
PRACTICES
CONSUMERS
FRESH FOODS,PROCESSED
FOODS,READY TO EAT
FOODS
Distribution and MarketingDistribution and Marketing
Dedi Fardiaz Singapore, 1 Sept 2009 5
Improvement of food quality and safety through GOOD PRACTICES*
Improvement of food quality and safety through GOOD PRACTICES*
GOOD FARMING
PRACTICES
GOOD FRESH HANDLING PRACTICES
FRESH FOODS
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOODS
GOOD MANUFACTURING
PRACTICES
*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
Dedi Fardiaz Singapore, 1 Sept 2009 6
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
• 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.
• 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.
Example
Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 7
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
• 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 inthe fresh food production.
• Controlling the health of animals and plants, so that it does not negatively impact fresh 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 inthe fresh food production.
• Controlling the health of animals and plants, so that it does not negatively impact fresh food
Example
Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
Dedi Fardiaz Singapore, 1 Sept 2009 8
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
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.
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.
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 7
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
• 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 inthe fresh food production.
• Controlling the health of animals and plants, so that it does not negatively impact fresh 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 inthe fresh food production.
• Controlling the health of animals and plants, so that it does not negatively impact fresh food
Example
Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
Dedi Fardiaz Singapore, 1 Sept 2009 8
GOOD AGRICULTURAL
PRACTICES
GOOD FRESH
HANDLING PRACTICES
FRESH FOOD
DIRECT RAW CONSUMPTION MATERIALS
PROCESSED FOOD
GOOD MANUFACTURING
PRACTICES
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.
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.
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
4 March 2004
Dedi Fardiaz
Dedi Fardiaz, 061107 9
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia
Food IndustryFood Industry
Registration Approval LetterRegistration Approval Letter
Registration of ProductRegistration of Product
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42
• BPOM MD for domestic products
• BPOM ML for imported products
• BPOM MD for domestic products
• BPOM ML for imported products
Dedi Fardiaz, 061107 10
Request for additional data and information (if needed)Request for additional data and information (if needed)
Peer Review Team
Peer Review Team
Food Labeling Assessment
Food Labeling Assessment
Labeling Standards
Product Registration Approval Letter
Labeling Standards
Product Registration Approval Letter
Fo
od
Ind
ust
ry
Scientific data and information is supplied by the client
Scientific data and information is supplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia ResultResult
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
4 March 2004
Dedi Fardiaz
Dedi Fardiaz, 061107 9
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia
Food IndustryFood Industry
Registration Approval LetterRegistration Approval Letter
Registration of ProductRegistration of Product
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42
Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42
• BPOM MD for domestic products
• BPOM ML for imported products
• BPOM MD for domestic products
• BPOM ML for imported products
Dedi Fardiaz, 061107 10
Request for additional data and information (if needed)Request for additional data and information (if needed)
Peer Review Team
Peer Review Team
Food Labeling Assessment
Food Labeling Assessment
Labeling Standards
Product Registration Approval Letter
Labeling Standards
Product Registration Approval Letter
Fo
od
Ind
ust
ryScientific data and information is
supplied by the clientScientific data and information is
supplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia ResultResult
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz HIMITEPA, 080809 11
FoodFood
Packa
ging
Packa
ging
CORNBEEFNetto 250 g
Labe
ling
Labe
ling
Catego
ry
Catego
ry
What are regulated /standardized?
Dedi Fardiaz Singapore, 1 Sept 2009 12
1. What is the type of Food?
Look at Food Category!Look at Food Category!
CORNBEEFNetto 250 g
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz HIMITEPA, 080809 11
FoodFood
Packa
ging
Packa
ging
CORNBEEFNetto 250 g
Labe
ling
Labe
ling
Catego
ry
Catego
ry
What are regulated /standardized?
Dedi Fardiaz Singapore, 1 Sept 2009 12
1. What is the type of Food?
Look at Food Category!Look at Food Category!
CORNBEEFNetto 250 g
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 13
Food Category
National Agency for Drug and Food Control
Dedi Fardiaz Singapore, 1 Sept 2009 14
Based on Food Category System (GSFA, 2005)
No. Name of Food01.0 Dairy products and analogues, excluding products of food category 02.0
02.0 Fats and oils, and fat emulsions
03.0 Edible ices, including sherbet and sorbet04.0 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 Bakery wares08.0 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 Sweeteners, including honey12.0 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 savouries16.0 Composite foods - foods that could not be placed in categories 01 - 15.
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 13
Food Category
National Agency for Drug and Food Control
Dedi Fardiaz Singapore, 1 Sept 2009 14
Based on Food Category System (GSFA, 2005)
No. Name of Food01.0 Dairy products and analogues, excluding products of food category 02.0
02.0 Fats and oils, and fat emulsions
03.0 Edible ices, including sherbet and sorbet04.0 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 Bakery wares08.0 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 Sweeteners, including honey12.0 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 savouries16.0 Composite foods - foods that could not be placed in categories 01 - 15.
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 15
SURAT KEPUTUSANKEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIANOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006TENTANG
KATEGORI PANGAN
HalamanKATEGORI PANGAN 0.1 1Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk Kategori 02.0 2
01.1 Susu dan Minuman Berbasis Susu 2
01.1.1 Susu dan Buttermilk (Plain1) 2
01.1.1.1 Susu (Plain1) 2 Susu 2Susu Segar 2Susu Pasteurisasi 2Susu UHT (Ultra High Temperature) 3Susu Steril 3Susu Tanpa Lemak atau Susu Skim 3
Decree of the Head of the National Agency for Drug
and Food Control, Republic of Indonesia
Dedi Fardiaz Singapore, 1 Sept 2009 16
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).
SampleReady-to-eat Savouries
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)
Scope
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 15
SURAT KEPUTUSANKEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIANOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006TENTANG
KATEGORI PANGAN
HalamanKATEGORI PANGAN 0.1 1Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk Kategori 02.0 2
01.1 Susu dan Minuman Berbasis Susu 2
01.1.1 Susu dan Buttermilk (Plain1) 2
01.1.1.1 Susu (Plain1) 2 Susu 2Susu Segar 2Susu Pasteurisasi 2Susu UHT (Ultra High Temperature) 3Susu Steril 3Susu Tanpa Lemak atau Susu Skim 3
Decree of the Head of the National Agency for Drug
and Food Control, Republic of Indonesia
Dedi Fardiaz Singapore, 1 Sept 2009 16
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).
SampleReady-to-eat Savouries
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)
Scope
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 17
SampleKeripik2 Kentang
Definisi :Keripik2 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%.
Keripik2 Gadung
Definisi :Keripik2 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%.
Definition
Basic Characteristics
Dedi Fardiaz Singapore, 1 Sept 2009 18
No Kategori Pangan
Halaman
A
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
Air Bermineral 14.1.1.2 213
Air Berperisa 14.1.4.2 232
Air Demineral 14.1.1.2 212
Indeks PanganFood Index
Food Category NoPage
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 17
SampleKeripik2 Kentang
Definisi :Keripik2 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%.
Keripik2 Gadung
Definisi :Keripik2 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%.
Definition
Basic Characteristics
Dedi Fardiaz Singapore, 1 Sept 2009 18
No Kategori Pangan
Halaman
A
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
Air Bermineral 14.1.1.2 213
Air Berperisa 14.1.4.2 232
Air Demineral 14.1.1.2 212
Indeks PanganFood Index
Food Category NoPage
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 19
2. Food Safety and
Quality Standards?
CORNBEEFNetto 250 g
Dedi Fardiaz Singapore, 1 Sept 2009 20
Vit
amin
, Min
eral
, Lai
nn
yaV
itam
in, M
iner
al, L
ain
ny
a
Basic Composition of Food
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 19
2. Food Safety and
Quality Standards?
CORNBEEFNetto 250 g
Dedi Fardiaz Singapore, 1 Sept 2009 20
Vit
amin
, Min
eral
, Lai
nn
yaV
itam
in, M
iner
al, L
ain
ny
a
Basic Composition of Food
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
4 March 2004
Dedi Fardiaz
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Dedi Fardiaz Singapore, 1 Sept 2009 21
PHYSICAL HAZARDS
BIOLOGICAL HAZARDS
CHEMICAL HAZARDS
Food Safety MeasuresFood Safety Measures
1. Boric Acid and Its Compounds2. Salisilic Acid and Its Salts3. Diethylpyrocarbonate4. Dulcin5. Potassium Chlorate6. Chloramphenicol7. Brominated Vegetable Oil8. Nitrofurazon9. Formalin (Formaldehide)
Chemicals prohibited to be used in foods
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
4 March 2004
Dedi Fardiaz
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemicals produced during food porocessingMaillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Chemical ContaminantsContamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)
Dedi Fardiaz Singapore, 1 Sept 2009 21
PHYSICAL HAZARDS
BIOLOGICAL HAZARDS
CHEMICAL HAZARDS
Food Safety MeasuresFood Safety Measures
1. Boric Acid and Its Compounds2. Salisilic Acid and Its Salts3. Diethylpyrocarbonate4. Dulcin5. Potassium Chlorate6. Chloramphenicol7. Brominated Vegetable Oil8. Nitrofurazon9. Formalin (Formaldehide)
Chemicals prohibited to be used in foods
Hazardous SubstancesChemicals prohibited to be used in food preaparation
Hazardous SubstancesChemicals prohibited to be used in food preaparation
4 March 2004
Dedi Fardiaz
1. Auramine2. Alkanet3. Butter Yellow4. Black 79845. Burn Amber6. Chrysoidine7. Crysoine8. Citrus Red No.29. Chocolate Brown FB10. Fast Red E11. Fast Yellow AB12. Guinea Green G13. Indanthrene Blue RS14. Magenta15. Metanil Yellow
16. Oil Orange SS17. Oil Orange XO18. Oil Orange AB19. Oil Yellow OB20. Orange G21. Orange GGN22. Orange RN23. Orchid and Orcein24. Ponceau 3R25. Ponceau SX26. Ponceau 6R27. Rhodamin B28. Sudan I29. Scarlet GN30. Violet 6B
Colorings prohibited to be used in foods
Dedi Fardiaz Singapore, 1 Sept 2009 24
1. Colorings2. Sweeteners3. Preservatives4. Antioxidants5. Anticaking agents6. Flavorings7. Acidity regulator8. Whitening agents9. Emulsifier, Stabilizer, and
Thickening agents10. Hardening agents11. Sequestrans
1. Colorings2. Sweeteners3. Preservatives4. Antioxidants5. Anticaking agents6. Flavorings7. Acidity regulator8. Whitening agents9. Emulsifier, Stabilizer, and
Thickening agents10. Hardening agents11. Sequestrans
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
4 March 2004
Dedi Fardiaz
1. Auramine2. Alkanet3. Butter Yellow4. Black 79845. Burn Amber6. Chrysoidine7. Crysoine8. Citrus Red No.29. Chocolate Brown FB10. Fast Red E11. Fast Yellow AB12. Guinea Green G13. Indanthrene Blue RS14. Magenta15. Metanil Yellow
16. Oil Orange SS17. Oil Orange XO18. Oil Orange AB19. Oil Yellow OB20. Orange G21. Orange GGN22. Orange RN23. Orchid and Orcein24. Ponceau 3R25. Ponceau SX26. Ponceau 6R27. Rhodamin B28. Sudan I29. Scarlet GN30. Violet 6B
Colorings prohibited to be used in foods
Dedi Fardiaz Singapore, 1 Sept 2009 24
1. Colorings2. Sweeteners3. Preservatives4. Antioxidants5. Anticaking agents6. Flavorings7. Acidity regulator8. Whitening agents9. Emulsifier, Stabilizer, and
Thickening agents10. Hardening agents11. Sequestrans
1. Colorings2. Sweeteners3. Preservatives4. Antioxidants5. Anticaking agents6. Flavorings7. Acidity regulator8. Whitening agents9. Emulsifier, Stabilizer, and
Thickening agents10. Hardening agents11. Sequestrans
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 25
SNI 01- 6993-2004
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
Bahan tambahan pemanis buatan-Persyaratan penggunaan dalam produk pangan
FOOD ADDITIVE: SWEETENERSREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
SNIS
wee
ten
ers
Sw
eete
ner
s
Dedi Fardiaz Singapore, 1 Sept 2009 26
Daftar isi
Daftar isi iPrakata iiPendahuluan
iii1 Ruang lingkup 12 Istilah dan definisi 13 Istilah dan singkatan 24 Batasan penggunaan pemanis buatan 35 Ketentuan label 36 Penggunaan pemanis buatan berdasarkan kategori pangan 4
Lampiran A Kajian keamanan pemanis buatan 32Bibliografi 41
Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28
Content
ContentForwardIntroduction
1 Scope2 Definition3 Abbreviation4 Limitation5 Labeling6 Food Category
Risk assessmentReferences
Tables
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 25
SNI 01- 6993-2004
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
Bahan tambahan pemanis buatan-Persyaratan penggunaan dalam produk pangan
FOOD ADDITIVE: SWEETENERSREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
SNI
Sw
eete
ner
sS
wee
ten
ers
Dedi Fardiaz Singapore, 1 Sept 2009 26
Daftar isi
Daftar isi iPrakata iiPendahuluan
iii1 Ruang lingkup 12 Istilah dan definisi 13 Istilah dan singkatan 24 Batasan penggunaan pemanis buatan 35 Ketentuan label 36 Penggunaan pemanis buatan berdasarkan kategori pangan 4
Lampiran A Kajian keamanan pemanis buatan 32Bibliografi 41
Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28
Content
ContentForwardIntroduction
1 Scope2 Definition3 Abbreviation4 Limitation5 Labeling6 Food Category
Risk assessmentReferences
Tables
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 27
No. Kat. Pangan Kategori Pangan Batas Penggunaan
Maksimum (mg/kg)
01.1.2 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 dessert berbasis air beraroma buah 19
Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
Food Category
No. Food Category Maximum Level
Dedi Fardiaz Singapore, 1 Sept 2009 28
SNI 01- 7152-2006
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGANPERSYARATAN PERISA DANPENGGUNAAN DALAM PRODUK PANGAN
SNI
National Standardization Agency
Indonesian National Standard
FOOD ADDITIVE: FLAVORINGSREQUIREMENTS IN FOODS
Fla
vori
ng
sF
lavo
rin
gs
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 27
No. Kat. Pangan Kategori Pangan Batas Penggunaan
Maksimum (mg/kg)
01.1.2 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 dessert berbasis air beraroma buah 19
Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
Food Category
No. Food Category Maximum Level
Dedi Fardiaz Singapore, 1 Sept 2009 28
SNI 01- 7152-2006
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGANPERSYARATAN PERISA DANPENGGUNAAN DALAM PRODUK PANGAN
SNI
National Standardization Agency
Indonesian National Standard
FOOD ADDITIVE: FLAVORINGSREQUIREMENTS IN FOODS
Fla
vori
ng
sF
lavo
rin
gs
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 29
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) 8024-04-2
7. Minyak Calamus (Calamus Oil, Acorus calamus L)
8. Minyak Tansi (Tansy Oil) 8016-87-3
9. Minyak Sasafras (Sassafras Oil) 68917-09-9
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 30
Table. Flavoring substances which are permitted (with maximum level of application) in food products
No Flavoring Substances No 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
National Food Safety Standards on Flavorings
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 29
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) 8024-04-2
7. Minyak Calamus (Calamus Oil, Acorus calamus L)
8. Minyak Tansi (Tansy Oil) 8016-87-3
9. Minyak Sasafras (Sassafras Oil) 68917-09-9
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 30
Table. Flavoring substances which are permitted (with maximum level of application) in food products
No Flavoring Substances No 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
National Food Safety Standards on Flavorings
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 31
Table. Flavorings Positive List (based on JECFA Evaluation)
No. Flavoring Substances JECFA EC FEMA
1 allyl propionate 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
1609 piperazine 1615 14.141 4250
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 32
RSNI2 Rancangan Standar Nasional Indonesia 2
RSNI2 - - 2006
Process of Review and the Development of Food Safety Standards
RSNI1 Rancangan Standar Nasional Indonesia 1
RSNI1 - - 2006
SNI Standar Nasional Indonesia
SNI 01-7152- 2006
RSNI3 Rancangan Standar Nasional Indonesia 3
RSNI3 - - 2006
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 31
Table. Flavorings Positive List (based on JECFA Evaluation)
No. Flavoring Substances JECFA EC FEMA
1 allyl propionate 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
1609 piperazine 1615 14.141 4250
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 32
RSNI2 Rancangan Standar Nasional Indonesia 2
RSNI2 - - 2006
Process of Review and the Development of Food Safety Standards
RSNI1 Rancangan Standar Nasional Indonesia 1
RSNI1 - - 2006
SNI Standar Nasional Indonesia
SNI 01-7152- 2006
RSNI3 Rancangan Standar Nasional Indonesia 3
RSNI3 - - 2006
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 33
RSNI3-7383-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN PENGAWETPERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE PRESERVATIVESREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
Pre
serv
ativ
esP
rese
rvat
ives
Dedi Fardiaz Singapore, 1 Sept 2009 34
RSNI3-7384-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
FOOD ADDITIVE ANTIOXIDANTSREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
BAHAN TAMBAHAN PANGAN ANTIOKSIDANPERSYARATAN PENGGUNAAN DALAM PANGANA
nti
oxi
dan
tsA
nti
oxi
dan
ts
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 33
RSNI3-7383-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN PENGAWETPERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE PRESERVATIVESREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
Pre
serv
ativ
esP
rese
rvat
ives
Dedi Fardiaz Singapore, 1 Sept 2009 34
RSNI3-7384-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
FOOD ADDITIVE ANTIOXIDANTSREQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
BAHAN TAMBAHAN PANGAN ANTIOKSIDANPERSYARATAN PENGGUNAAN DALAM PANGANA
nti
oxi
dan
tsA
nti
oxi
dan
ts
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 35
Packag
ing Standard
s
(Food Contact
Materia
l s)
Komposisi kimia dasar pembentuk pangan
Kontaminan KimiaMungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb.
Kontaminan KimiaMungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.
Senyawa Kimia yang mungkin terbentuk dalam PengolahanProduk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb.
Senyawa Kimia yang mungkin terbentuk dalam PengolahanProduk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb.
BB (Bahan Berbahaya)yang dilarang tapi mungkin disalahgunakan untuk pangan
BB (Bahan Berbahaya)yang dilarang tapi mungkin disalahgunakan untuk pangan
Vita
min
,M
iner
al,
Lai
nn
yaVita
min
,M
iner
al,
Lai
nn
ya
Examples:
• Heavy metals• Vinyl Chloride
Monomer• Melamine• Formaldehyde• Phthalates
(DINP, DIDP, DEHP)
• etc.
Examples:
• Heavy metals• Vinyl Chloride
Monomer• Melamine• Formaldehyde• Phthalates
(DINP, DIDP, DEHP)
• etc.
Copyright Dedi Fardiaz Packaging, Jakarta 271107 36
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).
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 35
Packag
ing Standard
s
(Food Contact
Materia
l s)
Komposisi kimia dasar pembentuk pangan
Kontaminan KimiaMungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb.
Kontaminan KimiaMungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.
Senyawa Kimia yang mungkin terbentuk dalam PengolahanProduk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb.
Senyawa Kimia yang mungkin terbentuk dalam PengolahanProduk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb.
BB (Bahan Berbahaya)yang dilarang tapi mungkin disalahgunakan untuk pangan
BB (Bahan Berbahaya)yang dilarang tapi mungkin disalahgunakan untuk pangan
Vita
min
,M
iner
al,
Lai
nn
yaVita
min
,M
iner
al,
Lai
nn
ya
Examples:
• Heavy metals• Vinyl Chloride
Monomer• Melamine• Formaldehyde• Phthalates
(DINP, DIDP, DEHP)
• etc.
Examples:
• Heavy metals• Vinyl Chloride
Monomer• Melamine• Formaldehyde• Phthalates
(DINP, DIDP, DEHP)
• etc.
Copyright Dedi Fardiaz Packaging, Jakarta 271107 36
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).
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz Packaging, Jakarta 271107 37
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.
Dedi Fardiaz Jakarta, 12/06/2008 38
No Food Contact Substance Parameter Maximum
Migration Limit
Plastic/Rubber/Elastomer
16 Resin Melamine Formaldehyde
Resin Urea Formaldehyde
1 Produced with1 mol melamine and not more than 3 mol of formaldehydeChloroform soluble total extract
0.078 mg/cm2
2 Formaldehyde migration 3 ppm
3 Melamine migration 30 ppm
30Formaldehyde migration 3 ppm
31 Polyvinylchloride Polymer
Vinyl Chloride Monomer 1 ppm
Example
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz Packaging, Jakarta 271107 37
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.
Dedi Fardiaz Jakarta, 12/06/2008 38
No Food Contact Substance Parameter Maximum
Migration Limit
Plastic/Rubber/Elastomer
16 Resin Melamine Formaldehyde
Resin Urea Formaldehyde
1 Produced with1 mol melamine and not more than 3 mol of formaldehydeChloroform soluble total extract
0.078 mg/cm2
2 Formaldehyde migration 3 ppm
3 Melamine migration 30 ppm
30Formaldehyde migration 3 ppm
31 Polyvinylchloride Polymer
Vinyl Chloride Monomer 1 ppm
Example
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 39
No Food Contact Substance Parameter Maximum
Migration Limit
Ceramic
2
3
All types of ceramic which can be filled
Cooking utensils, packaging, tank with vol <3 L
Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
4
0.3
1.5
0.1
mg/L
mg/L
mg/L
mg/L
Example
Dedi Fardiaz Jakarta, 12/06/2008 40
No Food Contact Substance Parameter Maximum
Migration Limit
Metal
1 Can 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)
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)
0.2
0.1
0.4
ppm
ppm
ppm
Example
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 39
No Food Contact Substance Parameter Maximum
Migration Limit
Ceramic
2
3
All types of ceramic which can be filled
Cooking utensils, packaging, tank with vol <3 L
Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)
4
0.3
1.5
0.1
mg/L
mg/L
mg/L
mg/L
Example
Dedi Fardiaz Jakarta, 12/06/2008 40
No Food Contact Substance Parameter Maximum
Migration Limit
Metal
1 Can 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)
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)
0.2
0.1
0.4
ppm
ppm
ppm
Example
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 41
No Food Contact Substance Parameter Maximum
Migration Limit
2 Can with plastic-resin coating
1
2
3
4
5
6
7
Dry residue (n-heptan solvent, 25°C, 60 min)
Dry residue (ethanol solvent 20%, 60°C, 30 min)
Dry residue (acetic acid solvent 4%, 60°C, 30 min)
Dry residue (water solvent, 95°C, 30 min for usage > 100°C)
Phenol from synthetic resin (water solvent, 95°C, 30 min for usage > 100°C)
Epichlorohydrin from synthetic resin (n-pentan solvent, 25°C, 2 hr)
Vinyl Chloride Monomer
90
30
30
30
5
0.5
1
ppm
ppm
ppm
ppm
ppm
ppm
ppm
Example
Dedi Fardiaz Jakarta, 12/06/2008 42
Conditions of Usage
Type of Food
Extracting Solvent
Water (T and t)
Heptane (T and t)
Alcohol 8%
(T and t)
Chemical Migration Testing for Can with Resin Coating
Pasteurization above 66 oT
Oil in water emulsion Filled at boiling temperature and cooled to 38 oC
Water in oil emulsion Filled at boiling high oil content temperature and
cooled to 38 oC 49 oC, 15 min
Example
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 41
No Food Contact Substance Parameter Maximum
Migration Limit
2 Can with plastic-resin coating
1
2
3
4
5
6
7
Dry residue (n-heptan solvent, 25°C, 60 min)
Dry residue (ethanol solvent 20%, 60°C, 30 min)
Dry residue (acetic acid solvent 4%, 60°C, 30 min)
Dry residue (water solvent, 95°C, 30 min for usage > 100°C)
Phenol from synthetic resin (water solvent, 95°C, 30 min for usage > 100°C)
Epichlorohydrin from synthetic resin (n-pentan solvent, 25°C, 2 hr)
Vinyl Chloride Monomer
90
30
30
30
5
0.5
1
ppm
ppm
ppm
ppm
ppm
ppm
ppm
Example
Dedi Fardiaz Jakarta, 12/06/2008 42
Conditions of Usage
Type of Food
Extracting Solvent
Water (T and t)
Heptane (T and t)
Alcohol 8%
(T and t)
Chemical Migration Testing for Can with Resin Coating
Pasteurization above 66 oT
Oil in water emulsion Filled at boiling temperature and cooled to 38 oC
Water in oil emulsion Filled at boiling high oil content temperature and
cooled to 38 oC 49 oC, 15 min
Example
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 43
Conditions of Usage
Type of Food
Extracting Solvent
Water (T and t)
Heptane (T and t)
Alcohol 8%
(T and t)
Chemical Migration Testing for Sealing Gasket
Sterilization above 100 oT
Oil in water emulsion 121 oC, 2 hr
Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hrhigh oil content
Oil-based Sauce
Example
Dedi Fardiaz Singapore, 1 Sept 2009 44
CORNBEEFNetto 250 g
Goverment Regulation No. 69/1999 on Food Label
and Advertisement
Goverment Regulation No. 69/1999 on Food Label
and Advertisement
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Jakarta, 12/06/2008 43
Conditions of Usage
Type of Food
Extracting Solvent
Water (T and t)
Heptane (T and t)
Alcohol 8%
(T and t)
Chemical Migration Testing for Sealing Gasket
Sterilization above 100 oT
Oil in water emulsion 121 oC, 2 hr
Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hrhigh oil content
Oil-based Sauce
Example
Dedi Fardiaz Singapore, 1 Sept 2009 44
CORNBEEFNetto 250 g
Goverment Regulation No. 69/1999 on Food Label
and Advertisement
Goverment Regulation No. 69/1999 on Food Label
and Advertisement
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 45
Food label shall at least contains 5 informationFood label shall at least contains 5 information
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT)
Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT
Dedi Fardiaz Singapore, 1 Sept 2009 46
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
MD, ML, SP, P-IRT
Nutrition and
Health Claims
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 45
Food label shall at least contains 5 informationFood label shall at least contains 5 information
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT)
Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT
Dedi Fardiaz Singapore, 1 Sept 2009 46
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of Producers or Importers
ß Expiration date (Best used before)
MD, ML, SP, P-IRT
Nutrition and
Health Claims
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 47
Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
Dedi Fardiaz, 061107 48
Request for additional data and information (if needed)Request for additional data and information (if needed)
Peer Review Team
Peer Review Team
Food Labeling Assessment
Food Labeling Assessment
Labeling Standards
Product Registration Approval Letter
Labeling Standards
Product Registration Approval Letter
Fo
od
Ind
ust
ry
Scientific data and information is supplied by the client
Scientific data and information is supplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia ResultResult
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
4 March 2004
Dedi Fardiaz
Dedi Fardiaz Singapore, 1 Sept 2009 47
Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
Dedi Fardiaz, 061107 48
Request for additional data and information (if needed)Request for additional data and information (if needed)
Peer Review Team
Peer Review Team
Food Labeling Assessment
Food Labeling Assessment
Labeling Standards
Product Registration Approval Letter
Labeling Standards
Product Registration Approval Letter
Fo
od
Ind
ust
ry
Scientific data and information is supplied by the client
Scientific data and information is supplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency for Drug and Food ControlRepublic of Indonesia ResultResult
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
Government RegulationNo. 69/1999 on Food Labeling and Advertisiment
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz HIMITEPA, 080809 49
FoodFood
Packa
ging
Packa
ging
CORNBEEFNetto 250 g
Labe
ling
Labe
ling
Catego
ry
Catego
ry
SUMMARY: Food Regulation in Indonesia
Production FOOD (fresh, processed, ready to serve) Distribution
IMPORTED FOOD
Dedi Fardiaz Singapore, 1 Sept 2009 50
Thank You Very MuchThank You Very Much
Browse: www.pom.go.idBrowse: www.pom.go.id
4 March 2004
Dedi Fardiaz
Copyright Dedi Fardiaz HIMITEPA, 080809 49
FoodFood
Packa
ging
Packa
ging
CORNBEEFNetto 250 g
Labe
ling
Labe
ling
Catego
ry
Catego
ry
SUMMARY: Food Regulation in Indonesia
Production FOOD (fresh, processed, ready to serve) Distribution
IMPORTED FOOD
Dedi Fardiaz Singapore, 1 Sept 2009 50
Thank You Very MuchThank You Very Much
Browse: www.pom.go.idBrowse: www.pom.go.id
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