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VIETNAM STANDARD
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TCVN 11429:2016
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CAC/GL 75-2010
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Guidelines on substances used as\r\nprocessing aids
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Foreword
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TCVN 11429:2016 corresponds\r\nto CAC/GL 75:2010;
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TCVN 11429:2016 is developed\r\nby the National Technical Committee TCVN/TC/F3 General Principles of Food\r\nHygiene, appraised by the Directorate for Standards, Metrology and Quality\r\nand announced by the Ministry of Science and Technology.
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GUIDELINES\r\nON SUBSTANCES USED AS PROCESSING AIDS
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1.\r\nScope
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The Guidelines aim to\r\nprovide information for the safe use of substances used as processing aids and\r\nthe safety of their residues in the preparation of food and food ingredients.
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2.\r\nTerminology and definitions
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For the purposes of this\r\nLaw, the terms used herein shall be construed as follows:
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2.1
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Processing aid\r\n
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means any substance or\r\nmaterial, not including apparatus or utensils, and not consumed as a food\r\ningredient by itself, intentionally used in the processing of raw materials,\r\nfood or its ingredients, to fulfill a certain technological purpose during\r\ntreatment or processing and which may result in the non-intentional but\r\nunavoidable presence of residues or derivatives in the final product.
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3.\r\nPrinciples for the safe use of substances used as processing aids
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3.1. The\r\nuse of a substance as a processing aid is justified when such use performs one\r\nor more technological functions during treatment or processing of raw\r\nmaterials, food or its ingredients.Any\r\nresidues of processing aids remaining in the food after processing should not\r\nperform a technological function in the final product.
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3.2. Substances\r\nused as processing aids shall be used under conditions of good manufacturing\r\npractices (GMP) which includes the followings:
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- The\r\nquantity of the used substance shall be limited to the lowest achievable level\r\nnecessary to accomplish its desired technological function;
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- Residues\r\nor derivatives of the used substance remaining in food should be reduced to the\r\nextent reasonably achievable and should not pose any health risk; and
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- The\r\nsubstance is prepared and handled in the same way as a food ingredient.
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3.3. The\r\nsafety of a substance used as a processing aid should be demonstrated by the\r\nsupplier or the user of the substance.The\r\ndemonstration of safety should include appropriate assessment of any unintended\r\nor unavoidable residues resulting from its use as a processing aid under\r\nconditions of GMP.
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3.4. Substances\r\nused as processing aids should be of food grade quality.This\r\ncan be demonstrated by conforming to the applicable specifications of identity\r\nand purity recommended by the Codex Alimentarius Commission or, in the absence\r\nof such a specification, with appropriate specifications developed by competent\r\nauthorities or suppliers.
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3.5. Substances\r\nused as processing aids should comply with TCVN 9632:2013 (CAC/GL 21- 1997) the\r\nPrinciples for the Establishment and Application of Microbiological Criteria\r\nfor Foods and should be prepared and handled in accordance with TCVN\r\n5603:2008 (CAC/RCP 1-1969, Rev. 4-2003) the Recommended International Code\r\nof Practice - General Principles of Food Hygiene and other relevant Codex\r\ntexts.
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4.\r\nLabelling
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4.1. Labelling\r\nof substances used as processing aids should be in accordance with the\r\nrequirement of theCodex General Standard for Labelling of Food\r\nAdditives When Sold as Such (CODEX STAN 107-1981) and theCodex\r\nGeneral Standard for the Labelling of Prepackaged Food (TCVN 7087:2013\r\n(CODEX STAN 1-1985, with Amendment 2010)).
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