List of Appendices

Appendix I: List of Participants/Liste des Participants/Lista de Participantes
Appendix II: Draft Table of Conditions for Nutrient Contents (Part A) (Draft Guidelines for Use of Nutrition Claims) (At Step 8 of the Procedure)
Appendix III: Proposed Draft Revised Standard for Food Grade Salt (At Steps 5 and 8 of the Procedure)
Appendix IV: Proposed Draft Amendment to the Standard for Infant Formula (Codex-Stan 72-1981) (At Step 5 of the Accelerated Procedure)
Appendix V: Proposed Draft Revised Standard for Gluten-Free Foods (At Step 5 of the Procedure)
Appendix VI: Proposed Draft Guidelines for Vitamin and Mineral Supplements (At Step 5 of the Procedure)
Appendix VII: Draft Table of Conditions for Nutrient Contents (Part B) (Draft Guidelines for Use of Nutrition Claims) (At Step 6 of the Procedure)
Appendix VIII: Proposed Draft Revised Standard for Processed Cereal-Based Foods for Infants and Young Children (At Step 3 of the Procedure)

Appendix I: List of Participants/Liste des Participants/Lista de Participantes

Chairperson/Président/Presidente

Prof. Dr.Dr. h.c. Arpad Somogyi
Director, Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
Postfach 330013, D-14191 Berlin
Tel.: + (030) 8412 - 3000
Fax: + (030) 8412 - 3374

AUSTRALIA/AUSTRALIE

Mr. Mark Lawrence
Senior Nutritionist
Australia New Zealand Food Authority
PO Box 7186
Canberra Mail Centre ACT 2610
Australia

Dr. Lachlan Strachan
Second Secretary
Australian Embassy
Godesberger Allee 105-107
D-53175 Bonn
Tel.: + 810 3149
Fax: + 376 268

AUSTRIA/AUTRICHE

Dr. Fritz Wagner
Bundesministerium für Gesundheit
und Konsumentenschutz
Radetzkystraße 2
A-1030 Wien
Tel.: + 431 711 72 4426
Fax: + 431 711 72 4385

BELGIUM/BELGIQUE/BELGICA

Paul Van den Meerssche
Ministerie von Volksgezondheid
Algemene Eetwareninspectie
R.A.C. - Esplanadegebouw
Pachecolaan 19, bus 5
B-1010 Brussels
Tel.: + 32.2.210.48.43
Fax: + 32.2.210.48.16

BULGARIA/BULGARIE

Dr. Maya Sofronieva Stavreva
Institute of Hygiene
3 Bistriza St. - Sofia 1000
Tel.: + 00-3592/55 85 18

Dr. Roumjana Tomova Modeva -
President National Movement “Women and mothers against violence”
Struga St., bl. 40, entr. B ap. 18
Sofia - 1233
Tel.: + 00-3592 326088
Fax: + 00 3592 45 10 90

CANADA

Dr. M.C. Cheney
Chief, Nutrition Evaluation Division
Food Directorate
Health Protection Branch
Tunney's Pasture
Postal Locator: 2203A
Ottawa, Ontario, K1A OL2
Tel.: + 1613 957 0352
Fax: + 1613 941 6636

Dr. David Young
Director, Corporate Nutrition
H.J. Heinz Company
5700 Yonge Street, 21st Floor
North York, Ontario, M2M 4K6
Tel.: + 416 226 7504
Fax: + 416 226 5064

Mrs. Elisabeth Sterken
National Director, INFACT Canada
10 Trinity Square
Toronto, Ontario M5G 1B1
Tel.: + 519 667 3045
Fax: + 519 679 4865

Dr. Eunice Chao
Kellogg Canada
6700 Finch Avenue West
Etobicoke, Ontario M9W 5P2
Tel.: + 416 675 5238
Fax: + 416 675 5243

DENMARK/DANEMARK/DINAMARCA

Ms. Bente Koch
Head of Delegation
Scientific Adviser, M.Sc.
National Food Agency
MÆrkhÆj Bygade 19
DK-2860 SÆborg
Tel.: + 39 69 66 00
Fax: + 39 66 01 00

Ms. Grethe Andersson
Scientific Adviser, M.Sc.
National Food Agency
MÆrkhÆj Bygade 19
DK-2860 SÆborg
Tel.: + 39 69 66 00
Fax: + 39 66 01 00

Ms. Ellen Trolle
Scientific Adviser
National Food Agency
MÆrkhÆj Bygade 190
DK-2860 SÆborg
Tel.:+ 39 69 66 00/Fax: + 39 66 01 00

Ms. Anne Busk-Jensen
Executive Food Adviser
Confederation of Danish Industries
DK-1787 Copenhagen V
Tel.: + 45 33 77 33 77
Fax: + 45 33 77 34 20

Ms. Lise Berg
Danish Dairy Board
Frederiks Allé 22
DK-8000 Arhus C
Tel.: + 45 86 1326 11
Fax: + 45 86 1326 93

EGYPT/EGYPTE/EGIPTO

Prof. Dr. Salah Hussien Abu-Raiia
Cairo University
34 Taiba st. Mohandseen
Girza
Tel.: + 0202 3493795

Prof. M. Fahmi Saddik Ahmed
Prof. of Food Hygiene
Institute of Nutrition
16 Kasr El-aini St.
Cairo, Egypt
Tel.: + 36 46 413
Fax: + 36 47 476

FINLAND/FINLANDE/FINLANDIA

Mrs. Auli Suosanen
Senior Food Officer
Finnish Food Administration
P.O. Box 5
00531 Helsinki
Tel.: + 358 9 77267630
Fax: + 358 9 77267666

FRANCE/FRANCIA

Dr. Dominique Baelde
DGCCRF - Ministère de l'Economie
59, BD Vincent Auriol
F-75013 Paris
Tel.: + (01) 44 97 32 80/31 51/29.02
Fax: + (01) 44 97 30 39/0527

Mme Segolène Halley Des Fontaines
DGAL - Ministère de l'Agriculture
de la Pêche et de l'Alimentation
175, rue du Chevaleret
F-75646 Paris Cedex 13
Tel.: + (01) 49 55 50 07
Fax: + (01) 49 55 59 48

Dr. Monique Astier-Dumas
Vice Pr. Commission d'études
des Produits Destinés à une
Alimentation Particulière
28 rue Basfroi
F-75011 Paris
Tel.: + 01 42 96 84 21
Fax: + 01 40 20 96 85

Prof. Jean Rey
Hopital des Enfants Malades
149, rue de Sèvres
F-75743 Paris Cedex 15
Tel.: + 33 01 42 73 08 87
Fax: + 33 01 47 83 03 26

Mme Annie Loch
Regulatory Affairs
Danone Branche Biscuits -
Centre J. Thèves
6, rue E. Vaillant
91207 Athis-Mons
Tel.: + 69 54 1230
Fax: + 69 54 1309

Hervé Nordmann
Dir. Reg. Aff. Nutra Sweet AG
SYNPA
CH-1143 Apples
Tel.: + 00 41 21 800 3763
Fax: + 00 41 21 800 4087

Mme Catherine Vigreux
Regulatory Affairs Manager
Roquette Frères
F-62136 Lestrem
Tel.: + 0033 03 21 63 37 63
Fax: + 0033 03 21 27 35 05

Jean-Louis Ramet
Directeur de la Recherche
et des Relations Médicales
Milupa S.A. “Les Mercuriales”
40 rue Jean-Jaurès
F-93176 Bagnolet Cedex
Tel.: + 04 78 01 29 61
Fax: + 01 49 72 17 27

Mme Marie-Odile Gailing
Scientific and Regulatory Affairs Manager
Nestlé France
7 Bd. Pierre Carle
F-77446 Marne la Vallee Cedex 02
Tel.: + 60 53 20 40
Fax: + 60 53 54 65

Mme Brigitte Laurent
L'Alliance 7
194, rue de Rivoli
F-75001 Paris
Tel.: + 44 77 85 85
Fax: + 42 61 95 31

Mme Jolante Leone
Regulatory Affairs
Diepal Danone
383 Rue Ph. Heron
F-69654 Villefranche s/Saòne
Tel.: + 74 62 63 74
Fax: + 74 03 92 12

Jean Blaise Rochette de Lempdes
Directeur Scientifique
Diepal Danone
383 Rue Philippe Heron. BP 432
F-69654 Villefranche s/Saòne
Tel.: + 74 62 63 64
Fax: + 74 03 92 12

Mme Anne-Laure Gassin
Kellogg's SA
F-93118 Rosny-sous-Bois Cedex
Tel.: + 33 1 49 35 21 21
Fax: + 33 1 49 35 01 11

GERMANY/ALLEMAGNE/ALEMANIA

Dr. Ulrich Barth
Referatsleiter
Bundesministerium für Gesundheit
Am Propsthof 78a
D-53108 Bonn
Tel.: + (0228) 941-4120
Fax: + (0228) 941-4941

Dr. Rolf Grossklaus
Direktor und Professor
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
Postfach 330013 - D-14191 Berlin
Tel.: + (030) 8412 - 3230
Fax: + (030) 8412 - 3715

Prof. Dr. med. Hildegard Przyrembel
Direktor und Professor
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
Postfach 330013 - D-14191 Berlin
Tel.: + (030) 8412 - 3221
Fax: + (030) 8412 - 3715

Michael Warburg
Oberregierungsrat
Bundesministerium für Gesundheit
Am Propsthof 78a
D-53108 Bonn
Tel.: + (0228) 941 - 4121
Fax: + (0228) 941 - 4941

Frau Dr. Schaub
Regierungsrätin
Bundesministerium für Ernährung,
Landwirtschaft und Forsten
Rochusstr. 1 - D-53123 Bonn
Tel.: + 0228 529 33 29

Franz Josef Schüller
Regierungsdirektor
Bundesministerium für Wirtschaft
D-53107 Bonn
Tel.: + 0228 615 - 4221

Karl-Heinz Boigk
Bundesministerium für Wirtschaft
Villemombler Str. 76
D-53107 Bonn
Tel.: + 0228 615 3537
Fax: + 0228 615 3468

Angelika Michel-Drees
Arbeitsgemeinschaft der
Verbraucherverbände e.V.
Heilsbachstraße 20
D-53123 Bonn
Tel.: + 0228 6489 - 145

Dr. Elisabeth Luttermann-Semmer
Deutsche Gesellschaft für Ernährung e.V.
Im Vogelsgesang 40
D-60488 Frankfurt/Main
Tel.: + 069 976803-0

Gertrud Granel
Fachverband der Stärke-Industrie e.V.,
Postfach 190 165
D-53037 Bonn
Tel.: + 0228 21 91 36
Fax: + 0228 22 28 12

Dr. G. Krabichler
Hoffmann - La Roche AG
Vitamin Information
D-79630 Grenzach-Wyhlen
Tel.: + 49 7624 142250
Fax: + 49 7624 5006

Dr. Gerhard Müller
ME/DZ D 205
BASF AG
D-76564 Ludwigshafen
Tel.: + 0621 6021890

Bettina Muermann
Bund für Lebensmittelrecht
und Lebensmittelkunde e.V.
Godesberger Allee 157
D-53175 Bonn
Tel.: + 0228 81993-0
Fax: + 0228 376950

Michael Welsch
Bund für Lebensmittelrecht
und Lebensmittelkunde e.V.
Godesberger Allee 157
D-53175 Bonn
Tel.: + 0228 81993-0
Fax: + 0228 376950

Dr. Karin Schiele
CPC Deutschland GmbH
Postfach 2650
D-74016 Heilbronn
Tel.: + 0731 501344
Fax: + 0731 501703

Frau Dr. Bianca-M. Exl
NESTLÉ ALETE GmbH
Englschalkingerstr. 226
D-81927 München
Tel.: 00 49 89/4116-322
Fax: 00 49 89/4116-688

Frau Christine Biermann
BAYER AG
Consumer Care Deutschland
Bayerwerke
D-51368 Leverkusen
Tel.: 0214/3065823
Fax: 0214/30-72480

Frau Anne Dermühl
Hammermühle Diät GmbH
Postfach 1164
D-67485 Maikammer
Tel.: 06321/95890
Fax: 06321/58077

Dr. J.F. Desaga
Desaga Kost GmbH
Nibelungenstr. 101
D-64678 Lindenfels
Tel.: 06255/304 0
Fax: 06255/304 90

Frau Dr. Gerda Jost
Milupa GmbH & Co.KG
D-61379 Friedrichsdorf
Tel.: 06172/99-1423
Fax: 06172/99-1244

Dr. Wolfgang Schubert
Humana Milchwerke Westfalen eG
Sofienstraße 78
D-32756 Detmold
Tel.: 05221/181-327
Fax: 05221/181-406

Heinz Wenner
Diätverband e.V.
Postfach 12 55
D-61282 Bad Homburg v.d.H.
Tel.: 06172/3 30 14
Fax: 06172/30 68 47

Andreas W.Adelberger
Geschäftsführer
Aktionsgruppe Babynahrung (AGB) e.V.
Untere Masch Straße 21
D-37073 Göttingen
Tel.: + 0551 53 10 34
Fax: + 0551 53 10 35

Dr. Andreas Finger
Dr. Weißling Laboratorien GmbH
Lebensmittellabor
Oststraße 7
D-48341 Altenberge
Tel.: + 02505 89 - 624
Fax: + 02505 89 - 620

Dr. Frosch
BASF AG
D-67098 Bad Dürkheim
Tel.: + 06322 68864
Fax: + 06322 8671

Sofia Beisel
Deutsche Zöliakie-Gesellschaft e.V.
Luzernestr. 22
D-70599 Stuttgart
Tel.: + 0711 45 45 14
Fax: + 0711 45 67 817

GREECE/GRECE/GRECIA

Dr. Catherine Moraiti
Ministry of Health
National Drug Organization
284 Messogion str.
Athens
Tel.: + 6547002
Fax: + 6545535

HUNGARY/HONGRIE/HUNGRIA

Prof. G. Biró
Director General
National Institute of
Food Hygiene and Nutrition
Gyáli út 3/a.
H-1097 Budapest
Tel.: + 361 21 55 393
Fax: + 361 21 51 545

Dr. Elizabeth Ulveczki
Hungarian Association for Breastfeeding
H-3100, Salgótarján, Füleki út 64.
Tel.: + (36) 32 310 222
Fax: + (36) 32 312 804

INDIA/INDE

Mrs. Binoo Sen
Joint Secretary (Nutrition and Child Development)
Dept. of Women & Child Development
Ministry of Human Resources Devt.
Govt. of India,
Shastri Bhawan, New Delhi-110001
Tel.: + 338 6227
Fax: + 91 11 338 1800

Mrs. Shashi Prabha Gupta
Technical Adviser
(Food and Nutrition Board)
Dept. of Women & Child Development
Ministry of Human Resource Devt.
Govt. of India,
Room No. 390, Krishi Bhawan
New Delhi - 110001
Tel.: + 338 3823 and 3383911 ext. 4390
Fax: +91 11 338 1800

INDONESIA/INDONESIE

Mrs. Untary Takain
Head of Sub-Directorate of
Food Registration
Directorate of Food Control
Directorate General Food and Medicine Control
Ministry of Health
Percetakan Negara 23
10560 Jakarta
Tel.: + 424 52 67
Fax: + 424 52 67

Mrs. Indrawati S. Za
Head, Subdirectorate of Food Standardization
Directorate of Food Control
Ministry of Health
JL. Percetakan Negara No. 23
Jakarta Pusat 10560
Tel.: + 424 1781/424 5267
Fax: + 4245267

Ms. Indrawati I. Tanurdjaja
Member of Indonesia Codex Committee
Wisma Metro Politan II 7th Floor
Jl. Sudirman Kav 31
Jakarta 12920

Agus Budiyanto
Private Sector
PT Sari Husada
Jl. Kusumanegara 137
Yogyakarta
Tel.: + 062 274 514396
Fax: + 062 274 563328

Eddy B. Regar
Private Sector
PT. Tigaraksa Satria
Tira Building
Jl. HR. Rasuna Said, Jakarta
Tel.: + 0062 21 526 3901
Fax: + 0062 21 522 2423

IRAN (ISLAMIC REPUBLIC OF)/IRAN (REPUBLIQUE ISLAMIQUE D')

Dr. Kholamreza Khatami Ghazvini
Professor of Tehran University of Medical
Sciences and Health Services
Children's Hospital Medical Center
62, Gharib's St. Azadi Aven.
Tehran

Ms. Mahnaz Reyhani
ISIRI Expert of Biological Department
Institute of Standards & Industrial
Research of Iran
P.O.Box: 31585-163
Karaj, Iran

IRELAND/IRLANDE/IRLANDA

Martin Heraghty
Irish Embassy Bonn
Godesberger Allee 119
D-53175 Bonn
Tel.: + 0228 959290

ITALY/ITALIE/ITALIA

Bruno Scarpa
Funzionario Medico
Ministero Sanita
Piazza Marconi 25
I-00144 Rome
Tel.: + 06 5994 3592 Fax: + 06 5088 583

JAPAN/JAPON

Hiroshi Takimoto
Senior Veterinary Officer
Office of Health Policy on
Newly Developed Foods
Environmental Health Bureau
Ministry of Health and Welfare
1-2-2 Kasumigaseki Chiyoda-Ku-
Tokyo 100 - Tel.: + 81 3 3595 2327
Fax: + 81 3 3503 7965

Takashi Ueki
Deputy Director
Consumers Life Division
Food and Marketing Bureau
Ministry of Agriculture,
Forestry and Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku Tokyo 100
Tel.: + 81 3502 1955
Fax: + 81 3502 0438

Prof. Dr. Norimasa Hosoya
Japan Health Food & Nutrition Food Association
6-1 Jingumae 2
Shibuya-ku, Tokyo 150
Tel.: + 03 5410 8231
Fax: + 03 4510 8235

Miyako Yodogawa
Japan Health Food & Nutrition Food Association
6-1 Jinguumae 2, Sibuyaku
Tokyo 150
Tel.: + 03 5410 8231
Fax: + 03 5410 8235

Hiroaki Hamano
Japan Food Hygiene Association
6-1 Jingu-mae 2, Shibuya-Ku
Tokyo 150
Tel.: + 03 3403 - 2121

Kinya Kobayashi
National Association of Mayonnaise
1-8-15 Ginza Chuo-Ku
Tokyo
Tel.: + 03 3563 3590
Fax: + 03 3563 3592

Hisao Yamada
National Association of Food Industry
105 Toranomon, Minato-Ku, Tokyo
Tel.: + 03 3593 0661
Fax: + 03 3593 0780

Satoru Kataoka
Japan Tobacco Inc.
24th Floor, Ark-Mori Bldg.
12-32 Akasaka 1-chome Minato-Ku
Tokyo 107
Tel.: + 03 5562 7759
Fax: + 03 5562 7775

Ko Shiino
Japan International Dairy Federation
1-14-19 Kudan-Kita
Chiyoda-Ku, Tokyo 102

Hiroshi Tatsuguchi
Tokyo Center of Quality Control
and Consumer Service, MAFF
4-4-7 Konan Minato-Ku, Tokyo
Tel.: + 03 3474 4501
Fax: + 03 3458 1461

Hirotoshi Hayasawa
Technical Advisor
1-14-19 Kudan-Kita
Chiyodaku, Tokyo 102
Tel.: + 03 3264 3731
Fax: + 03 3264 3732

Tadashi Idota
Technical Advisor
1-14-19 Kudan-Kita
Chiyodaku, Tokyo
Tel.: + 03 3264 3731
Fax: + 03 3264 3732

Tetsuhiko Maruyama
Technical Adviser
1-14-19 Kudan-Kita
Chiyodaku, Tokyo 102
Tel.: + 03 3264 3731
Fax: + 03 3264 3732

KENYA

Mr. Joseph K. Keeru
Kenya Bureau of Standards
P.O. Box 54974
Nairobi
Tel.: + 254 2 502210/19
Fax: + 254 2 503293

KOREA, REPUBLIC OF/COREE, REPUBLIQUE DE/COREA, REPUBLICA DE

Ms. Jang-Jaehee
Junior Researcher
Division of Nutrition
Korea Food and Drugs Administration
5 Nokbon-Dong - Eunpyung-Gu
Seoul - Tel.: + 82 02 380 1678, 9
Fax: + 82 02 387 4892

KUWAIT/KOWEIT

Dr. Zam Zam AL Mousa
Head, Nutrition Unit
Ministry of Public Health
P.O.Box 35565 Alshaab
36056 KUWAIT ARABIAN GULF
Tel.: + 0965 2450 742
Fax: + 0965 2450 743

LAOS

Mr. Ketsouvannasane Bounlonh
Food and Drug Department
Ministry of Health
Vientane Laos
Tel.: + 21 4013
Fax: + 856 21 - 21 40I5

LEBANON/LIBAN/LIBANO

Dr. Ibrahim el Hajj
Directeur de la Prévention Sanitaire
Ministère de la Santé Publique
M.S.P. Beyrouth - Liban
Tel.: + 645098
Fax: + 645079

MALAYSIA/MALAISIE/MALASIA

Dr. Tee E. Siong
Head, Division of Human Nutrition
Institute for Medical Research
50588 Kuala Lumpur
Tel.: + 603-4402 384
Fax: + 603-2943 575

Dr. Kalyana Sundram
Plam Oil Res. Inst. of Malaysia (PORIM)
P.O.Box 10620 - 50720 Kuala Lumpur
Tel.: + 60 3 8259155
Fax: + 60 3 8259446

NETHERLANDS/PAYS-BAS/PAISES BAJOS

Mrs. Karin Bemelmans
Head of the delegation
Ministry of Health, Welfare and Sports
Nutrition and Product Safety Affairs
P.O.Box 2006
NL-2280 MK Rijswijk (ZH)
Tel.: + 070 340 68 86
Fax: + 070 340 51 77

A.F. Onneweer
Member
Ministry of Agriculture,
Nature Management and Fisheries
Department of Environment,
Quality and Health
P.O.Box 20401
NL-2500 EK The Hague
Tel.: + (70) 37 92 361
Fax: + (70) 34 97 7552

W.J. de Koe
Adviser
Senior Public Health Officer
Ministry of Health, Welfare and Sports
General Inspectorate for Health Protection
P.O.Box 5840
NL-2280 HK Rijswijk (ZH)
Tel.: + 070 340 69 60
Fax: + 070 340 54 35

F.W. Janssen
Ministry of Health, Welfare and Sports
P.O.Box 9012 7200 GN
NL-2280 MK Rijswijk (ZH)
Tel.: + 31 575 526644
Fax: + 31 575 525607

G.M. Koornneef
Adviser
General Commodity
Board for Arable Products
P.O.Box 29739
NL-2502 LS The Hague
Tel.: + 070 37 08 323
Fax: + 070 37 08 444

Mrs. Trudy van Ommeren
Observer
WEMOS
P.O.Box 1693
NL-1000 BR Amsterdam
Tel.: + 020 420 2222
Fax: + 020 620 5094

Dr. W.A. Roelfsema
Observer
Friesland Dairy Foods
Consultant International Food Legislation
P.O.Box 226
NL-8901 MA Leeuwarden
Tel.: + 31 50 299 2668
Fax: + 31 50 299 2540

J. Schrijver
Observer
Commission for the Dutch
Food and Agricultural Industry
Nutricia
P.O.Box 1
NL-2700 MA Zoetermeer
Tel.: + 31 79 3539 466
Fax: + 31 79 3539 050

NEW ZEALAND/NOUVELLE-ZÉLANDE

Ms. Elizabeth Aitken
Senior Advisor (Nutrition)
Food Administration
Ministry of Health
P O Box 5013
Wellington
Tel.: + 0064 4 496 2425
Fax: + 0064 4 496 2340

NORWAY/NORVEGE/NORVEGA

Ms Turid Ose
Norwegian Food Control Authority
P.O.Box 8187 Dep,
N-0034 Oslo
Tel.: + 47 22 24 66 50
Fax: + 47 22 24 66 99

Mr Geir Nilsen, cand. agric.
Registration Officer - Foodstuffs
Nycomed Pharma AS - International
Drug Regulatory Affairs
P.O.Box 205
N-1371 Asker
Tel.: + 47 66 90 83 93
Fax: + 47 66 79 00 13

Ms Randi Dahl
Norwegian Coeliac Society
Prinsens gt 6
N-0152 Oslo
Tel.: + 623 52301

Mr Dag Viljen Poleszynski
Norsk Forening for Helhetsmedisin
P.O.Box 2735 - St. Hanshaugen
N-0131 Oslo
Tel.: + 47 6714 7139
Fax: + 47 6714 8826

Ase Fulke
Norwegian Food Control
Authority
8187 Dep.
0034 Oslo
Tel.: + 47 22 246650
Fax: + 47 22 246699

POLAND/POLOGNE/POLONIA

Dr. Lucjan Szponar
Head of National Food and Nutrition Institute
61/63 Powsinska str.
02-903 Warsaw
Tel.: + 48 22 422171
Fax: + 48 22 421103

Dr. Piotr Kucharski
National Food and
Nutrition Institute
61/63 Powsinska str.
02-903 Warsaw
Tel.: + (48 22) 420571 ext. 120

Hanna Mojska
National Food and
Nutrition Institute
Powsinska str. 61/62
02-903 Warsaw
Tel.: 48 22 42 05 71 ext. 269
Fax: 48 22 42 11 03

SLOVAK REPUBLIC/REPUBLIQUE SLOVAQUE

Dr. med. Ph. Dr. Igo Kajaba
Wissenschaftlicher Arbeiter
Facharzt
Vertreter des Ministeriums für Gesundheit
VUV Limbová 14
833-37 Bratislava
Slovak Republic
Tel.: + 07 372 820/560
Fax: + 07 373 968

Senior Chemist
Chemistry Division 2
National Food Administration
Box 622
S-751 26 Uppsala
Tel.: + 46 18 175682
Fax: + 46 18 105840

SLOVENIA/SLOVENIE

Mrs. Marusa Adamic
Dr. med. spec. of hygiene
Head Dept. of Nutrition,
Institute of Public Health
Trubarjeva 2
1000 Ljubljana
Tel.: + 00 386 61 1323295
Fax: + 00 386 61 323955

SOUTH AFRICA/AFRIQUE DE SUD

Mrs Antoinette Booyzen
Directorate of Food Control
Department of Health
Private Bag X828
0001 Pretoria
Tel.: + 0027 12 312 0490
Fax: + 0027 12 312 0811

SPAIN/ESPAGNE/ESPANA

Dra. Susana Drake Escribano
Subdireccion General de
Higiene de los Alimentos
Ministerio de Sanidad y Consumo
28071 Madrid
Tel.: + 00 34 1 5962070

SWEDEN/SUEDE/SUECIA

Mrs. Kristina Sjölin
Nutritionist
Food Standards Division
National Food Administration
Box 622
S-751 26 Uppsala
Tel.: + 46 18 175607
Fax: + 46 18 105848

Dr. Ingrid Malmheden-Yman
Mr Björn Johansson
President of Coeliac Society in Sweden
SCF
Folkegatan 18
S-61330 Oxelosund
Tel.: + 46 155 36529
Fax: + 46 8 7300502

Mr Claes Hallert
Medical Doctor
Coeliac Center
S-58191 Linköping
Tel.: + 46 13 22 7026

SWITZERLAND/SUISSE/SUIZA

Eva Zbinden
Attorney at law
Service of International Standards
Swiss Federal Office of Public Health
CH-3003 Berne
Tel.: + 41 31 322 95 72
Fax: + 41 31 322 95 74

Irina Du Bois
Nestec Ltd.,
CH-1800 Vevey
Tel.: + 004121 92 42 261
Fax: + 004121 92 44 547

Otto Raunhardt
VFC Regulatory Affairs
F. Hoffmann-La Roche AG
Postfach
CH-4070 Basel
Tel.: 41 61 688 7533
Fax: 41 61 688 1635

THAILAND/THAILANDE/TAILANDIA

Dr. Phienvit Tantibhedhyangkul
Department of Pediatrics
Faculty of Medicine
Rama Thibodi Hospital
Bangkok
Tel.: + 201 - 1549

Miss Ranee Kumton
Office of National Codex Alimentarius
Thai Industrial Standards Institute
Rama 6 Street
10400 Bangkok
Tel.: + 2023438 - 40
Fax: + 2487987

UNITED KINGDOM/ROYAUME-UNI/REINO UNIDO

Miss Denise Love
Food Labelling and Standards Division
Ministry of Agriculture Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square
London SW1P 3JR
Tel.: + 0171 238 6281
Fax: + 0171 238 6763

Mr. W. Scriven
Consumers and Nutrition Policy Division
Ministry of Agriculture Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square
London SWAP 3JR
Tel.: + 0171 238 5700

Dr. Dorian Kennedy
Consumers and Nutrition Policy Division
Ministry of Agriculture Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square
London SWAP 3JR
Tel.: + 00 44 171 238 5574
Fax: + 00 44 171 238 6330

Ms. Helen Lee
Food Labelling and Standards Division
Ministry of Agriculture Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square
London SWAP 3JR
Tel.: + 0171 238 5726

Dr. David A. Whitmore
Director of Technical Services
Sandoz Nutrition Ltd
Station Road, Kings Langley
Hertfordshire WD4 8LJ
Tel.: + 01923 266122
Fax: + 01923 271633

URUGUAY

Martha Illa
Ministerio de Salud Publica
18 de Julio 1892 - 3°A
Montevideo
Tel.: + 00598 2 409022
Fax: + 00598 2 409022

Cecilia Muxi Munoz
Technical Assistant
Pedro Bero 715/502
CP 11300
Montevideo-Uruguay
Tel./Fax: + 05982-705294

UNITED STATES OF AMERICA/ETATS-UNIS D'AMERIQUE/ESTADOS UNIDOS DE AMERICA

Dr. Elizabeth A. Yetley
Director
Office of Special Nutritionals, HFS-450
U.S. Food and Drug Administration
200 C Street, S.W.
Washington, DC 20204
Tel.: + 202 205 4168
Fax: + 202 205 5295

Dr. Robert J. Moore
Senior Regulatory Scientist
Office of Special Nutritionals, HFS-456
U.S. Food and Drug Administration
200 C Street, S.W.
Washington, DC 20204
Tel.: + 202 205 4605
Fax: + 202 260 8957

Dr. James Heimbach
International Food Standards
TAS, Inc.
1000 Potomac Street, N.W.
Washington, DC 20007
Tel.: + 202 337 2625
Fax: + 202 337 1744

Mr. Raymond J. Maggio
Wyeth-Ayerst Laboratories
145 King of Prussia Road
Radnor, PA 19101-1245
Tel.: + 610 341 2135
Fax: + 610 975 9768

Ms. Mardi Mountford
Infant Formula Council
5775 Peachtree-Dunwoody Road
Suite 500-G
Atlanta, GA 30342
Tel.: + 404 252 5570
Fax: + 404 252 0114

Dr. Loretta DiFrancesco
Kraft Foods
250 North Street
White Plains, NY 10625
Tel.: + 914 335 6873
Fax: + 914 335 6239

Mr. John Hammell
Life Extension Foundation
2411 Monroe Street, #2
Hollywood, FL 33020
Tel.: + 954 929 2905
Fax: + 954 929 0507

Mr. David Sher
Citizens for Health
P.O. Box 2260
Boulder, CO 80306
Tel.: + 103 525 1200
Fax: + 103 525 1967

Dr. Kathie Wrick
M&M/Mars
800 High Street
Hackettstown, NJ 07840
Tel.: + 908 850 1879
Fax: + 908 850 2697

Ms. Julia C. Howell
Director, Regulatory Submissions
The Coca Cola Company
310 North Avenue
Atlanta, GA 30301
Tel.: + 404 676 4224
Fax: + 404 676 4166

Dr. John Hathcock
Council for Responsible Nutrition
1300 19th Street, N.W.
Suite 310
Washington, DC 20036-1609
Tel.: + 202 872 1488
Fax: + 202 872 9594

Dr. Alexander Schauss
Citizens for Health International
P.O.Box 368
Tacoma, WA 98401 USA
Tel.: + 206 922 0448
Fax: + 206 922 0479

Dr. Rhona Applebaum
Executive Vice President
Scientific & Regulatory Affairs
National Food Processors Association
1401 New York Avenue, N.W.
Washington, DC 20005
Tel.: + 202 639 5958
Fax: + 202 639 8473

Mr. Clinton Ray Miller
National Council for Improved Health
P.O.Box 528
Gainesville, VA 20156
Tel.: + 203 254 0228
Fax: + 203 254 4324

Mrs. Bonnie K. Miller
National Council for Improved Health
P.O. Box 528
Gainesville, VA 20156
Dr. Mark L Dreher
Nabisco Inc.
200 Defores + Ave
East Hanover N.S. 07936-1944
Tel.: + 201 503 4191
Fax: + 201 503 2471

J.M. Hesser
International Wheat Gluten ASSOC.
4510 W. 89th St.
Prairie Village KS 66207
Tel.: + 913 341 1155
Fax: + 913 341 3625

Gloria Harris
Abbott Laboratories
200 Abbott Park Rd.
Abbott Laboratories Abbott Park Ill
Chicago, IL 60064
Tel.: + 847 935 1240
Fax: + 847 938 8476

Dr. Thomas A. Swinford
Mead Johnson + Company
2400 W Lloyd Expressway
Evansville IN 47721
Tel.: 812 429 5032
Fax: 812 429 5054

VENEZUELA

Dra. Antonieta Hernandez Pachano
Secretaria Ejecutiva de la
Comisión Nacional de Lactancia Materna
(Conalama)
Apartado Postal 80273
Caracas 1080
Tel.: + 58 2 576 4305
Fax: + 58 2 576 4305

INTERNATIONAL ORGANIZATIONS/ORGANISATIONS INTERNATIONALES/ORGANIZACIONES INTERNACIONALES

THE EUROPEAN PROPRIETARY MEDICINES MANUFACTURERS ASSOCIATION (AESGP)

Mrs. Leonor Wiesner
Legal Adviser
AESGP
7 Avenue de Tervuren
B-1040 Brussels
Tel.: + 00 32 (2) 735 51 30
Fax: + 00 32 (2) 735 52 22

AOAC INTERNATIONAL

Margreet Lauwaars
PO Box 153
NL-6720 AD Bennekom
Tel.: + 31-318 418 725
Fax: + 31-318 418 359

ASSOCIATION OF EUROPEAN COELIAC SOCIETIES (AOECS)

Hertha Deutsch
Director
Anton Baumgartner-Str. 44/C5/2302
A-1230 Vienna - Austria
Tel.: + 43-1-66 71 887
Fax: + 43-1-66 71 88 74

CONFEDERATION OF INTERNATIONAL SOFT DRINKS ASSOCIATIONS (CISDA)

Mrs. Dr. Nino M. Binns
Coca-Cola International
European Community Group
1, Queen Caroline Street
London W6 9HQ
Tel.: + 00 44 181 237 3380
Fax: + 00 44 181 237 3179

CONSUMERS INTERNATIONAL

Ms Karin Andresen
Head, Food and Testing
The Danish Consumer Council
17 Fiolstraede P.O. Box 2188
DK-1017 Copenhagen K,
Tel.: + 45 33 136 311
Fax: + 45 33 134 115

Yousouf Jhugroo
Executive Director
Institute for Consumer Protection
P O Box 1134
Port Louis, Mauritius
Tel.: + 230 211 6262
Fax: + 230 211 4436

Mucahaneta N. Nyambuya
Managing Director
Consumer International
Consumer Council of Zimbabwe
P.O.Box UA 582
Harare Zimbabwe
Tel.: + 753074
Fax: + 707670

Diane McCrea
Head, Food and Health Research
Consumer's Association
2 Marylebone Road
London NWI 4DF
Tel.: + 00 44 171 830 6134
Fax: + 00 44 171 830 6220

Ira Puspadewi
Indonesia Consumers Organization
(YCKI) Head of Education Section
Jl. Pancoran Barat VII no. 1
Duren Tiga
Jakarta, Selatan 12760
Tel.: + 62 21 797 13 78
Fax: + 62 21 798 10 38

Maryse Lehners
12, rue de l'Eglise
L-8552, Oberpallen
Luxembourg
Tel.: + 00 352 620 286
Fax: + 00 352 366 134

Ms Nancy-Jo Peck
CP 157
CH-1211 Geneva 19
Fel.: + 41 22 798 91 64
Fax: + 41 22 798 44 43

Kim Jai Ok
Citizen's Alliance for Consumer
Protection of Korea
K.P.O. Box 411
Seoul Korea
Tel.: 82 2 738 2555
Fax: 92 2 736 5514

COUNCIL OF THE EUROPEAN UNION (EU)

M. Luciano Robotti
Administrateur principal
Secrétariat général du Conseil de l'Union européenne
175, rue de la Loi
B-1048 Brüssel
Tel.: + 28 57 312
Fax: + 28 57 928

EUROPEAN COMMISSION

Mr. B. Mathioudakis
Principal Administrator
Directorate General Industry
Commission of the European Communities
Rue de la Loi, 200
B-1049 Brüssel
Tel.: + 32 2 295 91 82
Fax: + 32 2 295 17 35

EUROPEAN FEDERATION OF ASSOCIATIONS OF HEALTH PRODUCT MANUFACTURERS (EHPM)

Mr. Simon Pettman
Director of European Affairs
European Federation of Associations
of Health Product Manufacturers (EHPM)
50 rue de l'Association
B-1000 Brussels
Tel.: + 322 218 1470
Fax: + 322 219 7342

Dr. Derek Shrimpton
Crangon
Bucks Lane
Little Evensden
UK-Cambridge CB3 7HL
Tel.: + 00 44 (0) 1223 264051
Fax: + 00 44 (0) 1223 264205

EUROPEAN SALT PRODUCERS' ASSOCIATION (ESPA)

Dr. Franz Götzfried
Prokurist
Südwestdetusche Salzwerke AG
Salzgrund 67 - Postfach 3161
D-74021 Heilbronn
Tel.: + 07131 959 218
Fax: + 07131 179 071

Bernard Moinier
General Secretary
Food Grade Salt Commission
17, rue Daru
F-75008 Paris
Tel.: + (1) 47 66 52 90
Fax: + (1) 47 66 52 66

INTERNATIONAL COUNCIL OF GROCERY MANUFACTURERS ASSOCIATIONS (ICGMA)

Ms. Claire Regan, MD
Head of Delegation, ICGMA
1010 Wisconsin Avenue, N.W. #900
Washington, DC 20007, USA
Tel.: + 202/337 - 9400
Fax: + 202/337 - 4508

Ms. Marilyn Schramm
Associate General Counsel
Kellogg Company
Battle Creek, MI 49016-3599, USA
Tel.: + 616/961-2178
Fax: + 616/961-3276

INTERNATIONAL DAIRY FEDERATION (IDF)

Prof. Dr. J. Schrezenmeir
Federal Dairy Research Centre
Postfach 60 69
D-24121 Kiel
Fax: + 0431 609 222

Mr. Thomas Kützemeier
VDM
137 Meckenheimer Allee
D-53115 Bonn
Tel.: + 0228 9 82 43-0
Fax: + 0228 98 24 320

INTERNATIONAL FEDERATION OF MARGARINE ASSOCIATIONS (IFMA)

Mrs. Inneke Herreman
Secretary General
International Federation of Margarine Associations
Avenue de Tervuren 168 box 12
B-1150 Brussels
Tel.: + 32 2 772 33 53
Fax: + 32 2 771 47 53

INTERNATIONAL LIFE SCIENCES INSTITUTE (ILSI)

Dr. Marquard Imfeld
Director, External Affairs
Vitamins and Fine Chemicals Division
Head Office Kaiszeraugst
F.Hoffmann-La Roche Ltd.
CH-4070 Basel
Tel.: + 41-61-688-5607
Fax: + 41-61-688-1635

INTERNATIONAL OFFICE OF COCOA, CHOCOLATE AND SUGAR CONFECTIONERY (IOCCC)

Mrs. Maureen Edmondson
Chairman, Caobisco Health &
Nutrition SC c/o Mars Confectionery
Dundee Road
UK-Slough SL1 4JX

INTERNATIONAL SPECIAL DIETARY FOODS INDUSTRIES (ISDI)

Dr. Andrée Bronner
ISDI Secretary General
194, rue de Rivoli
F-75001 Paris
Tel.: + 33/1.44.77.85.70
Fax: + 33/1.44.77.85.62

Ms. Jocelyne Stevani
Assistant on Scientific matters and on Food regulation
194, rue de Rivoli
F-75001 Paris
Tel.: + 33/1.44.77.85.70
Fax: + 33/1.44.77.85.62

Jan Kruseman
Chairman scientific and technical committee
194, rue de Rivoli - F-75001 Paris
Tel.: + 33/1.44.77.85.70
Fax: + 33/1.44.77.85.62

INTERNATIONAL FEDERATION OF GLUCOSE INDUSTRIES (IFG)

Cristina Morte
Assistant
1-5 Av. de la Joyeuse Entrée
B-Brüssel
Tel.: + 32 2 230 20 31
Fax: + 32 2 230 02 45

ASSOCIATION TRANSFORMATEURS DE LAIT (ATLA)

Mme Franòoise Costes
Chargée de Missions Francoise
34 rue de St. Petersbourg
F-75382 Paris Cedex 08
Tel.: + 49 70 72 72
Fax: + 42 80 63 62

CIAA

D. Taeymans
Director
Avenue des Arts 43
B-1090 Brüssel
Tel.: + 322 514 11 11
Fax: + 322 511 29 05

Irma Jimenez Guler
Scientific & Regulatory Affairs
Avenue des Arts 43
B-1090 Brüssel
Tel.: + 322 514 11 11
Fax: + 322 511 29 05

JOINT FAO/WHO SECRETARIAT

Selma H. Doyran
Food Standards Officer
FAO
Via delle Terme di Caracalla
I-00100 Rome
Tel.: + 396 5225 5826
Fax: + 396 5225 4593

Georgi K. Gheorghiev
Consultant Codex Secretariat
FAO - ESN C 268
I-10100 Rome
Tel.: + 00396 5225 3832
Fax: + 00396 5225 4593

WHO/OMS

Mr. James Akré
Technical Officer
Nutrition unit
World Health Organization
CH-1211 Geneva 27
Tel.: + (41-22) 791 - 3325
Fax: + (41-22) 791 - 4156

TECHNICAL SECRETARIAT

H. Hauser
Oberregierungsrat
Bundesministerium für Gesundheit
Am Propsthof 78a
D-53108 Bonn

J. Schröder
Oberamtsrat
Bundesministerium für Gesundheit
Am Propsthof 78a
D-53108 Bonn

Appendix II: Draft Table of Conditions for Nutrient Contents (Part A) (Draft Guidelines for Use of Nutrition Claims) (At Step 8 of the Procedure)

COMPONENT	CLAIM	CONDITIONS
A.		NOT MORE THAN
Energy	Low	40 kcal (170 kJ) per 100 g (solids) or 20 kcal (80 kJ) per 100 ml (liquids)
	Free	4 kcal per 100 ml (liquids)
Fat	Low	3g per 100 g (solids) 1.5 g per 100 ml (liquids)
	Free	0.5 g per 100g/ml
Saturated Fat	Low[15]	1.5 g per 100 g (solids) 0.75 g per 100 ml (liquids) and 10% of energy
	Free	0.1 g per 100 g (solids) 0.1 g per 100 ml (liquids)
Cholesterol	Low[16]	0.02 g per 100 g (solids) 0.01 g per 100 ml (liquids)
	Free	0.005 g per 100 g solids 0.005 g per 100 ml (liquids) and, for both claims, less than: 1.5 g saturated fat per 100 g (solids) 0.75 g saturated fat per 100 ml (liquids) and 10% of energy of saturated fat
Sugars	Free	0.5 g per 100 g/ml
Sodium	Low	0.12 g per 100 g
	Very Low	0.04 g per 100 g
	Free	0.005 g per 100 g

Appendix III: Proposed Draft Revised Standard for Food Grade Salt (At Steps 5 and 8 of the Procedure)[17]

1. SCOPE

This standard applies to salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture. It applies also to salt used as a carrier of food additives and/or nutrients. Subject to the provisions of this standard more specific requirements for special needs may be applied. It does not apply to salt from origins other than those mentioned in Section 2, notably the salt which is a by-product of chemical industries.

2. DESCRIPTION

Food grade salt is a crystalline product consisting predominantly of sodium chloride. It is obtained from the sea, from underground rock salt deposits or from natural brine.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Minimum NaCl Content

The content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives.

3.2 Naturally Present Secondary Products and Contaminants

The remainder comprises natural secondary products, which are present in varying amounts depending on the origin and the method of production of the salt, and which are composed mainly of calcium, potassium, magnesium and sodium sulphates, carbonates, bromides, and of calcium, potassium, magnesium chlorides as well. Natural contaminants may also be present in amounts varying with the origin and the method of production of the salt.

3.3 Use as a Carrier

Food grade salt shall be used when salt is used as a carrier for food additives or nutrients for technological or public health reasons. Examples of such preparations are mixtures of salt with nitrate and/or nitrite (curing salt) and salt mixed with small amounts of fluoride, iodide or iodate, iron, vitamins, etc., and additives used to carry or stabilize such additions.

3.4 Iodisation of food grade salt

In iodine-deficient areas, food grade salt shall be iodised to prevent iodine-deficiency disorders (IDD) for public health reasons.

3.4.1 Iodine compounds

For the fortification of food grade salt with iodine, use can be made of sodium and potassium iodides or iodates.

3.4.2 Maximum and minimum levels

The maximum and minimum levels used for the iodisation of food grade salt are to be calculated as iodine (expressed as mg/kg) and shall be established by the national health authorities in the light of the local iodine deficiency situation.

3.4.3 Quality Assurance

The production of iodised food grade salt shall only be performed by reliable manufacturers having the knowledge and the equipment requisite for the adequate production of iodised food grade salt, and specifically, for the correct dosage and even intermixing.

4.	FOOD ADDITIVES
4.1	All Additives used shall be of food grade quality.
4.2	Anticaking Agents		Maximum Level in the Final Product
4.2.1	Coating agents; Carbonates, calcium and/or magnesium;	)
	Magnesium oxide; Phosphate, tricalcium;	)
	Silicon dioxide, amorphous;	)
	Silicates, calcium, magnesium, sodium alumino,	)	20 g/kg
	or sodium calcium alumino	)	singly or
		)	in combination
4.2.2	Coating hydrophobic agents; aluminium, calcium,	)
	magnesium, potassium or sodium salts of	)
	myristic, palmitic or stearic acids	)
4.2.3	Crystal modifiers: ferrocyanides, calcium, potassium** or sodium*	)	10 mg/kg* singly or in combination expressed as [Fe (CN6)]3-
4.3	Emulsifiers
	Polysorbate 80		10 mg/kg
4.4	Processing Aid
	Dimethylpolysiloxane		10 mg of residue/kg
5.	CONTAMINANTS

** Sodium and potassium ferrocyanide, maximum level may be 20 mg/kg when used in the preparation of "dendritic" salt.

5.1	Arsenic	- not more than 0.5 mg/kg expressed as As
5.2	Copper	- not more than 2 mg/kg expressed as Cu
5.3	Lead	- not more than 2 mg/kg expressed as Pb
5.4	Cadmium	- not more than 0.5 mg/kg expressed as Cd
5.5	Mercury	- not more than 0.1 mg/kg expressed as Hg

6. HYGIENE

In order to ensure that proper standards of food hygiene are maintained until the product reaches the consumer, the method of production, packaging, storage and transportation of food grade salt shall be such as to avoid any risk of contamination.

7. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:

7.1 The Name of the Product

7.1.1 The name of the product, as declared on the label shall be "salt".

7.1.2 The name "salt" shall have in its close proximity a declaration of either "Food Grade" or "Cooking Salt" or "Table Salt".

7.1.3 Only when salt contains one or more ferrocyanide salts, added to the brine during the crystallization step, the term "dendritic" could be included accompanying the name.

7.1.4 Where salt is used as a carrier for one or more nutrients, and sold as such for public health reasons, the name of the product shall be declared properly on the label, for example "salt fluoridated", "salt iodated", "salt iodized", "salt fortified with iron", "salt fortified with vitamins" and so on, as appropriate.

7.1.5 An indication of either the origin, according to the description on Section 2, or the method of production may be declared on the label, provided such indication does not mislead or deceive the consumer.

7.2 Labelling of Non-Retail Containers

Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 Sampling (See Appendix in Volume 13)

8.2 Determination of Sodium Chloride Content

This method allows the calculation of sodium chloride content, as provided for in Section 3.1, on the basis of the results of the determinations of sulphate (Method 8.4), halogens (Method 8.5), calcium and magnesium (Method 8.6), potassium (Method 8.7) and loss on drying (Method 8.8). Convert sulphate to CaSO₄ and unused calcium to CaCl₂, unless sulphate in sample exceeds the amount necessary to combine with calcium, in which case convert calcium to CaSO₄ and unused sulphate first to MgSO₄ and any remaining sulphate to Na₂SO₄. Convert unused magnesium to MgCl₂. Convert potassium to Kcl. Convert unused halogens to NaCl. Report the NaCl content on a dry matter basis, multiplying the percentage NaCl by 100/100-P, where P is the percentage loss on drying.

8.3 Determination of Insoluble Matter

According to ISO 2479-1972 "Determination of matter insoluble in water or in acid and preparation of principal solutions for other determinations".

8.4 Determination of Sulphate Content

According to ISO 2480-1972 "Determination of sulphate content. Barium sulphate gravimetric method".

8.5 Determination of Halogens[18]

According to ISO 2481-1973 "Determination of halogens, expressed as chlorine. Mercurimetric method" (for the recovery of mercury from the laboratory waste, see Annex of ECSS/SC 183-1979).

8.6 Determination of Calcium and Magnesium Contents

According to ISO 2482-1973 "Determination of calcium and magnesium contents. EDTA complexometric methods".

8.7 Determination of Potassium Content

According to ECSS/SC 183-1979 "Determination of potassium content by sodium tetraphenylborate volumetric method" or alternatively according to ECSS/SC 184-1979 "by flame atomic absorption spectrophotometric method".

8.8 Determination of the Loss on Drying (Conventional Moisture)

According to ISO 2483-1973 "Determination of the loss of mass at 110°C".

8.9 Determination of Copper Content

According to ECSS/SC 144-1977 "Determination of copper content, Zinc dibenzyldithiocarbamate photometric method".

8.10 Determination of Arsenic Content

According to method ECSS/SC 311-1982 "Determination of arsenic content. Silver diethyldithiocarbamate photometric method".

8.11 Determination of Mercury Content

According to method ECSS/SC 312-1982 "Determination of total mercury content. Cold vapour atomic absorption spectrometric method".

8.12 Determination of Lead Content

According to method ECSS/SC 313-1982 "Determination of total lead content. Flame atomic absorption spectrometric method".

8.13 Determination of Cadmium Content

According to method ECSS/SC 314-1982 "Determination of total cadmium content. Flame atomic absorption spectrometric method".

8.14 Determination of iodine content

According to method ESPA/CN 109/84 "Determination of total iodine content. Titrimetric method using sodium thiosulfate".

Appendix IV: Proposed Draft Amendment to the Standard for Infant Formula (Codex-Stan 72-1981) (At Step 5 of the Accelerated Procedure)

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Essential Composition

Table

Vitamin B₁₂: 0.1 1g/100 kcal (Minimum)

Appendix V: Proposed Draft Revised Standard for Gluten-Free Foods (At Step 5 of the Procedure)

1. SCOPE

1.1 This standard applies to those foodstuffs and ingredients which have been especially processed or prepared to meet the dietary needs of persons intolerant to gluten.

1.2 The standard refers only to the special dietary purpose for which these foodstuffs and ingredients are intended.

2. DESCRIPTION

2.1 Definition

"Gluten-free" foods are foodstuffs so described:

a) consisting of or made only from ingredients which do not contain any prolamins from wheat or all Triticum species such as spelt (Triticum spelta L.), kamut (Triticum polonicum L.) or durum wheat, rye, barley, [oats] or their crossbred varieties with a gluten level not exceeding [20 ppm]; or

b) consisting of ingredients from wheat, rye, barley, oats, spelt or their crossbred varieties, which have been rendered "gluten-free"; with a gluten level not exceeding [200 ppm]; or

c) any mixture of the two ingredients as in a) and b) with a gluten level not exceeding [200 ppm]

2.2.1 Gluten

For the purpose of this standard "gluten" is defined as a protein fraction from wheat, rye, barley, [oats] or their crossbred varieties and derivatives thereof, to which some persons are intolerant and that is insoluble in water and 0.5M NaCl.

2.2.2 Prolamins

Prolamins are defined as the fraction from gluten that can be extracted by 40 - 70% of ethanol. The prolamin from wheat is gliadin, from rye is secalin, from barley hordein and from oats avenin.

It is however an established custom to speak of glutensensitivity. The prolamin content of gluten is generally taken as 50%

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Gluten-free

For the purpose of this standard "gluten-free" means that the total content of gluten in products defined in 2.1a) shall not exceed [20 ppm], that the total content of gluten from wheat, rye, barley, [oats] or crossbred varieties of these does not exceed [200 ppm] in these foodstuffs or ingredients defined in 2.1 b) and c) on a dry matter basis. The prolamin content of liquid food products is in the same way expressed in ppm of the original product.

3.2 "Gluten-free" foodstuffs, substituting important basic foodstuffs should supply approximately the same amount of vitamins and minerals as the original foodstuffs they replace.

3.3 The product shall be prepared with special care under Good Manufacturing Practice (GMP) to avoid contamination with prolamins.

4. LABELLING

The term "gluten-free" shall be given in the immediate proximity of the name of the product.

5. CLAIMS

5.1 A foodstuff or ingredient that meets the requirement set out in Section 3.1 may be labelled "gluten-free".

6. GENERAL OUTLINE OF THE METHOD OF ANALYSIS AND SAMPLING

6.1 Introduction

To enforce the compliance to the limits for gluten-free products set in the preceding paragraphs an analytical method is needed which has a high level of accuracy. Up till now it has not been possible to design such a method in detail, as several factors impair its performance:

- the extend of compositional mismatch between contaminating or residual proteins and a gluten standard,

- the availability of a gluten standard,

- the selectivity of the antiserum,

- the effect of heating of the product on the extractability and epitope integrity.

When a standard is generally accepted as a point of reference, the general outline can be used as a basis for the determination of gliadin until all reagents and equipment necessary for the determination has been standardized and evaluated.

6.2 Determination of gluten in foodstuffs and ingredients

The determination of gluten in foodstuffs and ingredients shall be based on an immunologic method.The antibody to be used should react with the cereals that are toxic for persons sensitive to gluten and should not cross-react with the other cereals or other constituents of the foodstuffs and ingredients.

6.3 The extraction of prolamins

6.3.1 Pretreatment of solid foodstuffs and ingredients

Depending on the fat-content of the product, either of two pretreatments is used:

a) Products with a fat-content higher than 10%: Five grams of the product are homogenized with a blender in 50 ml hexane. The suspension is centrifuged for 30 min at 1500xg; the supernatant discarded and the extraction step is repeated until the sample is fat-free. The pellet is dried at 600C, weighed, milled and an aliquot is used for analysis.

b) In products with a fat-content lower than 10% an extraction is generally not necessary. Five grams of the product are dried at 600C, milled and an aliquot is used for analysis.

a) solid foodstuffs and ingredients

An aliquot of the dried sample is homogenized with 60% aqueous ethanol in a volume 10 times its weight; homogenized for 2 minutes and after 15 minutes centrifuged for 10 min at 1500xg. The supernatant is taken off and stored if necessary at 40C before determination. When a precipitate is formed this is spun down and discarded.

b) liquid foodstuffs and ingredients

An aliquot of a liquid product is diluted with ethanol; the added volume of ethanol being calculated to yield 60% ethanol in the resulting mixture. The mixture is homogenized and further treated like solid food extracts.

6.4.1 Plate preparation

Microtiter plates are coated overnight with an antibody against gliadin in an appropriate dilution (e.g. 1 in 600) in a sodium carbonate buffer. The plate is washed three times with phosphate-buffered saline with 0.05% Tween (PBS-T) and once more with deionised water containing 0.03% Na-azide.

Plates can be stored at 40C in a sealed plastic bag.

6.4.2 Standard

It is necessary to use a gliadin standard in order to minimize interassay variation. Apart from that a "golden standard" should be used to make comparison of the results from different laboratories with different ELISA-techniques and with different antisera possible. This "golden standard" should be prepared by one laboratory under strictly standardized conditions.

6.4.3 Determination

After appropriate dilution of the extract the samples and the necessary standard dilutions to obtain a standard curve are brought into the wells of the plate. After incubation for 2 hours, the plates are washed three times with cold PBS-T. To the wells the monoclonal or polyclonal antibody against gliadin conjugated with an enzyme is added and after incubation for 2 hours the plates are emptied and washed three times with PBS-T. Then a substrate for the enzyme is added. After an appropriate time the reaction is stopped. The absorption is measured directly in the microtiter plates.

6.4.4 The gliadin concentration is determined from the standardcurve obtained. The result is multiplied by 2 to obtain the gluten content and expressed in ppm of the original product.

7. REMARKS

7.1 The method determines the amount of prolamin in a product. It is however important to stress that the total daily intake of prolamin for coeliac patients should not exceed 10 mg per day.

7.2 The method is sensitive for native prolamins. The sensitivity for heated products is - depending on the temperature and time of heating - lower. It may be reduced to 10% of the original sensitivity. The reduction in sensitivity is related to the amount of a-gliadin in the sample and the sensitivity of the antibody for the different subfractions in the gliadin.

7.3 Depending on the specificity of the antibody, the method determines also the prolamins from rye, barley and oats as gliadin equivalents. The response in the assay however can be different from that for gliadin and must in that case be determined separately with an appropriate standard.

7.4 If the method gives a positive result and there is some doubt about the specificity, a blot after electrophoretic separation of the sample can be performed.

7.5 Products from partial hydrolysis of prolamins can, depending on the degree of hydrolysis, not always been determined by the method described.

7.6 Polyphenols such as those from tea, hops or cocoa decrease the yield of the extraction of prolamins by binding to the latter. Addition of casein as a competing protein as well as urea is necessary in that case.

7.7 The detection limit of the method should be at least 10 ppm in the product on a dry matter basis.

Appendix VI: Proposed Draft Guidelines for Vitamin and Mineral Supplements (At Step 5 of the Procedure)

Preamble

Most people who have access to a balanced diet should usually obtain all the nutrients they require from their normal diet. People should therefore be encouraged to select such a balanced diet from food before considering any dietary supplement.

1. Scope

These guidelines apply to vitamin and mineral supplements intended for use in supplementing the daily diet with vitamins and/or minerals.

It is left to national regulations to decide whether vitamin and mineral supplements are drugs or foods. These Guidelines do not apply in those jurisdictions where products defined in 2.1 are regulated as drugs.

2. Definitions

2.1 Vitamin and mineral supplements for the purpose of these guidelines derive their nutritional relevance primarily from the minerals and/or vitamins they contain. They can be marketed in capsules, tablets, powders, liquids etc..[They serve to supplement the daily diet with these nutrients in cases when the intake from food is insufficient or where the consumers consider their diet requires supplementation.]

2.2 For the purpose of the Guidelines, vitamin and mineral supplements are considered as foods (as defined in the Procedural Manual of the Codex Alimentarius, 9th edition, 1995, p.59), if not otherwise stated in national regulations.

2.3 Vitamin and mineral supplements can serve special nutritional purposes, if their composition and contents of minerals and vitamins corresponds to particular dietary requirements that result from certain physical or physiological conditions and they are marketed for that particular purpose.

3. Composition

3.1 Selection of vitamins and minerals

3.1.1 Vitamin and mineral supplements shall contain vitamins/provitamins and only minerals in conjunction with the relevant Codex standards whose indispensability for human beings has been proven by scientific data [up to a level considered safe as determined by risk analysis] [and which are covered by recommendations for the daily intake or estimated values for safe and adequate intake established by recognized scientific authorities]

3.1.2 The selection of admissible nutrient compounds may be based on nutrient criteria of the FAO/WHO or Pharmacopoeias and national legislation.

3.1.3 The use of supplements of individual vitamins and minerals can be [limited] for reasons of health protection and consumer safety, taking into account regional or national peculiarities concerning the supply situation of the population.

3.1.4 Vitamin and mineral supplements may contain all vitamins and minerals that comply with the criteria in 3.1.1, a single nutrient or an appropriate combination of nutrients. [The suitability of a single nutrient or a combination of several nutrients in a vitamin and mineral supplement for the special nutritional purpose for which it is marketed should be proven by scientific data.]

3.2 Contents of vitamins and minerals

3.2.1 The minimum level of each nutrient contained in a vitamin and mineral supplement should be [15%] of the recommended daily intake or the estimated safe and adequate daily intake.

3.2.2 [The maximum level of each nutrient contained in a vitamin and mineral supplement should not exceed [100%] of the recommended daily intake or the estimated safe and adequate intake per daily dose.]

[Alternatively for 3.2.1 and 3.2.2, vitamin and mineral supplements should contain nutritionally relevant nutrient levels. The daily dose shall not exceed the physiological quantity. These dosages shall remain below the dose range that produces pharmacological effects]

or

[3.2.1 Supplements may contain vitamins and minerals up to a level that is considered safe on the basis of risk assessment considerations, as determined by appropriate risk assessment methodology, taking into account all sources of nutrients in the diet.]

3.2.3 For vitamins and minerals with a narrow safety margin between the recommended daily intake and the adverse effect level, difference maximum limits for the daily dose may be established at the national level.

4. Food Additives

The additives authorized by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) are permissible, provided they are necessary for technological reasons and do not exceed the equivalent of their acceptable daily intakes (ADI).

5. Contaminants

The product shall be prepared with special care under good manufacturing practices and shall be free of pesticides and other contaminants to the maximum extent possible.

6. Hygiene

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from pathogenic microorganisms;

(b) shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health; and

(c) shall not contain any other poisonous or deleterious substances in amounts which may represent a hazard to health.

7.1 The product shall be packed in containers which will safeguard the hygienic and other qualities of the food.

7.2 The containers, including packaging material, shall be made only of substances which are safe and suitable for their intended use. Where the Codex Alimentarius Commission has established a standard for any such substance used as packaging material, that standard shall apply.

7.3 Vitamin and mineral supplements should be distributed in child-resistant packagings, if necessary.

8. Labelling

8.1 Dietary supplements are labelled according to the Codex Standard for the Labelling of Prepackaged Foods (Codex-Stan 1-1985) as well as according to the General Guidelines on Claims (CAC/GL 1-1979), the Guidelines on Nutrition Labelling (CAC/GL 2-1985).

8.2 The name of the product shall be "vitamin and mineral supplement" or "dietary mineral/vitamin preparation to supplement the diet with..", with an indication of the nutrients contained therein or " vitamin and mineral supplement in cases of...", with an indication of the special nutritional purposes for products that meet the criteria of 2.2 and 3.1.4.

8.3 The label must indicate the biologically active part of all vitamins and minerals in units of weight per product unit and in the case of liquids per recommended dose unit. Additionally, the percentage of the [recommended daily intake] of the vitamin or mineral that is covered by the consumption of the recommended daily dose of the product must be indicated.

8.4 The label must indicate the recommendations on how to take the product (quantity, frequency, special conditions).

8.5 The label must contain a warning statement [if the product contains a significant amount of a nutrient with respect to the toxicity level.]

Appendix VII: Draft Table of Conditions for Nutrient Contents (Part B) (Draft Guidelines for Use of Nutrition Claims) (At Step 6 of the Procedure)

COMPONENT	CLAIM	CONDITIONS
B.		NOT LESS THAN
Fibre	Source	3 g per 100 g or 1.5 g per 100 kcal
	High	6 g per 100 g or 3 g per 100 kcal
Protein	Source	10% of NRV per 100 g (solids) 5% of NRV per 100 ml (liquids) or 5% of NRV per 100 kcal
	High	20% of NRV per 100 g (solids) 10% of NRV per 100 ml (liquids) or 10% of NRV per 100 kcal
Vitamins and Minerals	Source	15% of NRV per 100 g (solids) 7.5% of NRV per 100 ml (liquids) or 5% of NRV per 100 kcal
	High	2 or 3 times the values for "source"

Appendix VIII: Proposed Draft Revised Standard for Processed Cereal-Based Foods for Infants and Young Children (At Step 3 of the Procedure)

1. SCOPE

This standard covers processed cereal-based foods intended for feeding infants as a complement to breast milk or infant formula when, from the age of 4 to 6 months onwards, breast feeding alone or infant formula is no longer sufficient to satisfy nutritional requirements and for feeding young children as part of their progressively diversified diet.

2. DESCRIPTION

Processed cereal-based foods are prepared primarily from one or more milled cereals and/or legumes (pulses) and/or starchy root or stem products which constitute at least 25% of the final mixture on a dry weight basis.

2.1. Product Definitions

Processed cereal-based foods are prepared primarily from one or more milled cereals and/or legumes (pulses) and/or starchy root or stem products which constitute at least 25% of the final mixture on a dry weight basis. Four categories are distinguished:

2.1.1 simple cereals which are or have to be reconstituted with milk or other appropriate nutritious liquids;

2.1.2 Cereals with an added high protein food which are or have to be reconstituted with water or other protein-free liquid

2.1.3 Pasta which are to be used after cooking in boiling water or other appropriate liquids;

2.1.5 Rusks and biscuits which are to be used either directly or, after pulverization, with the addition of water, milk or other suitable liquids.

2.2 Other Definitions

2.2.1 The term infant means a person not more than 12 months of age.

2.2.2 The term young children means persons from the age of more than 12 months up to the age of three years (36 months).

[2.2.3 The term milk above does not include sweetened condensed milk, evaporated milk and skim milk.]

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Essential Composition

Dry cereal, rusk, biscuits and pasta are prepared primarily from one or more milled cereal products, such as wheat, rice, barley, oats, rye, maize, millet, sorghum and buckwheat and/or legumes (pulses) and/or starchy roots (such as arrow root, yam or cassava) or starchy stems and also, sesame, [arachis] and soybean.

The requirements concerning energy and nutrients refer to the product ready for use as marketed or prepared according to the instructions of the manufacturer, unless otherwise specified.

3.2 Energy Density

The energy density of cereal-based foods should not be less than 0.8 kcal/g.

3.3 Protein

[3.3.1 Where the product is intended to be mixed with water before consumption, the minimum content of protein shall not be less than 15% on a dry weight basis and the quality of the protein shall not be less than 70% of that of casein. However, when the chemical index of the protein is at least equal to 80% of that of casein, the minimum protein content shall not be less than 12%.]

[3.3.2 The addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture, and only in the proportions necessary for that purpose. Only natural L forms of amino acids shall be used.]

or

[3.1.4 The chemical index of the added protein shall be equal to at least 80% of that of the reference protein (casein as defined in Annex 1) or the protein energy ration (PER) of the protein in the mixture shall be equal to at least 70% of that of the reference protein. In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture, and only in the proportions necessary for that purpose.]

[3.1.1 For products mentioned in points 2.1.2 and 2.1.4, the protein content shall not exceed 1.3 g/100 kJ (5.5 g/100 kcal)]

[3.1.2 For products mentioned in point 2.1.2 the added protein content shall not be less 0.48 g/100 kJ (2 g/100 kcal)]

[3.1.3 For biscuits mentioned in point 2.1.4 made with the addition of a high protein food, and presented as such, the added protein shall not be less than 0.36 g/100 kJ (1.5 g/100 kcal).]

3.4 Carbohydrates

[3.4.1 If sucrose, fructose, glucose, glucose syrup or honey are added to products mentioned in points 2.1.1 and 2.1.4

- the amount of added carbohydrates from these sources shall not exceed 1.8 g/100 kJ (7.5 g/100 kcal)

- the amount of added fructose shall not exceed 0.9 g/100 kJ (3.75 g/100 kcal)

- the amount of added carbohydrates from these sources shall not exceed 1.2 g/100 kcal

- the amount of added fructose shall not exceed 0.6 g/100 kJ (2.5 g/100 kcal)]

3.5.1 For products mentioned in points 2.1.1 and 2.1.4 the lipid content shall not exceed 0.8 g/100 KJ (3.3 g/100 kcal)

3.5.2 For products mentioned in point 2.1.2 the lipid content shall not exceed 1.1 g/100 KJ (4.5 g/100 kcal):

(a) the amount of lauric acid shall not exceed 15% of the total lipid content;

(b) the amount of myristic acid shall not exceed 15% of the total lipid content;

(c) the amount of linoleic acid (in the form of glycerides = linoleates) shall not be less than 70 mg/100 kJ (300 mg/100 kcal) and shall not exceed 285 mg/100 kJ (1200 mg/100 kcal).

3.6.1 The sodium content of the products described in Sections 2.1.1 to 2.1.3 of this Standard shall not exceed 100 mg/100 g of the ready-to-eat product.[However, for products intended for children over one year of age, the sodium content shall not exceed 200 m/100 kcal.]

[3.6.2 The sodium content of the products described in Section 2.1.4 of this Standard shall not exceed 300 mg/100 g of the product as sold.]

3.6.3 The calcium content shall not be less than 20 mg/100 kJ (80 mg/100 kcal) for products mentioned in points 2.1.1 to 2.1.3

3.4.4 The calcium content shall not be less than 12 mg/100 kJ (50 mg/100 kcal) for products mentioned in point 2.1.4 containing milk.

3.7 Vitamins

3.7.1 The amount of vitamin B1 (thiamin) shall not be less than 25 µg/100 kJ (100 µg/100 kcal)

[3.7.2 For products mentioned in 2.1.2, the amount of vitamin A and vitamin D expressed in µg/100 kcal shall be within the following limits:

- vitamin A (µg retinol equivalents)	: 60 - 180
- vitamin D	: 1 - 3

These limits are also applicable to other processed cereal-based foods when vitamin A or D are added.]

3.7.3 The addition of vitamins and minerals, especially vitamin A, iodine and iron shall be in conformity with the legislation of the country in which the product is sold.

3.7.4 Vitamins and/or minerals added should be selected from the Advisory Lists of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979).

3.8 Optional Ingredients

3.8.1 In addition to the ingredients listed under 3.1, other ingredients suitable for infants who are more than four to six months of age and for young children can be used.

3.8.2 Products containing honey or maple syrup should be processed in such a way as to destroy spores of Clostridium botulinum, if present.

[3.8.3 Cocoa can be used only in products to be consumed after nine months of age, and at the maximum level of 1.5% m/m in the ready-to-eat product.]

3.9 Quality Factors

3.9.1 All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality.

3.9.2 All processing and drying should be carried out in a manner that minimizes loss of nutritive value, particularly protein quality.

3.9.3 The moisture content of the products shall be governed by good manufacturing practice for the individual product categories and shall be at such a level that there is a minimum loss of nutritive value and at which microorganisms cannot multiply.

3.10 Consistency and Particle Size

3.10.1 When reconstituted according to the label directions for use, processed cereal-based foods should have a texture appropriate for the feeding of infants or young children of the age for which the product is intended.

3.10.2 Rusks and biscuits may be used in the dry form so as to permit and encourage chewing or they may be used in a liquid form, by mixing with water or other suitable liquid, that would be similar in consistency to dry cereals.

3.11 Specific Prohibition

The product and its components shall not have been treated by ionizing radiation.

4. FOOD ADDITIVES

The following additives are permitted in the preparation of processed cereal-based foods for infants and children, as described in Section 2.1 of this Standard (in 100 g of product, on a dry weight basis unless otherwise indicated)

4.1	Emulsifiers
4.1.1	Lecithin		1.5 g
4.1.2	Mono- and diglycerides		1.5 g
4.2	pH Adjusting Agents
4.2.1	Sodium hydrogen carbonate	}	GMP, within the limits for sodium
4.2.2	Potassium hydrogen carbonate	}	Good manufacturing
4.2.3	Calcium carbonate		practice
4.2.4	L(+) Lactic acid		1.5 g
4.2.5	Citric acid		2.5 g
4.3	Antioxidants
4.3.1	Mixed tocopherols concentrate	}	300 mg/kg fat, singly or in
4.3.2	Alpha-tocopherol	}	combination
4.3.3	L-Ascorbyl palmitate		200 mg/kg fat
4.3.4	L-Ascorbic acid and its sodium and potassium salts		50 mg, expressed as ascorbic acid and within the limits for sodium
4.4	Flavours
4.4.1	Vanilla extract		GMP
4.4.2	Ethyl vanillin	}	7 mg on an as consumed basis
4.4.3	Vanillin	}
4.5	Enzymes
4.5.1	Malt carbohydrates		GMP
4.6	Leavening Agents
4.6.1	Ammonium carbonate	}	Limited by
4.6.2	Ammonium hydrogen carbonate	}	GMP

5. CONTAMINANTS

5.1 Pesticide Residues

The product shall be prepared with special care under good manufacturing practices, so that residues of those pesticides which may be required in the production, storage or processing of the raw materials or the finished food ingredient do not remain, or, if technically unavoidable, are reduced to the maximum extent possible.

The products covered by the provisions of the Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission.

5.2 Other Contaminants

The product shall be free from residues of hormones, antibiotics as determined by means of agreed methods of analysis and practically free from other contaminants, especially pharmacologically active substances.

6. HYGIENE

6.1 The product shall be prepared, packed and held under sanitary conditions and should comply with the Recommended International Code of Hygienic Practice for Foods for Infants and Children (CAC/RCP 21-1979).

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from pathogenic microorganisms;

(b) shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health; and

(c) shall not contain any other poisonous or deleterious substances in amounts which may represent a hazard to health.

7.1 The product shall be packed in containers which will safeguard the hygienic and other qualities of the food.

7.2 The containers, including packaging material, shall be made only of substances which are safe and suitable for their intended use. Where the Codex Alimentarius Commission has established a standard for any such substance used as packaging material, that standard shall apply.

8. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991), Codex Alimentarius Volume 1), the following specific provisions apply:

[Any indication required in the labelling should be made in the appropriate language of the country in which the product is sold.]

8.1 The Name of the Food

The name of the food shall be "Dry Cereal for Infants (and/or Young Children)", "Rusks for Infants (and/or Young Children)" or "Biscuits (or "Milk Biscuits") for Infants (and/or Young Children)" or "Pasta for Infants (and/or Young Children)", or any appropriate designation indicating the true nature of the food, in accordance with national legislation.

8.2 List of Ingredients

8.2.1 A complete list of ingredients shall be declared on the label in descending order of proportion except that in the case of added vitamins and minerals, these shall be arranged as separate groups for vitamins and minerals, respectively, and within these groups the vitamins and minerals need not be listed in descending order of proportion.

8.2.2 The specific name shall be declared for ingredients and food additives. In addition, appropriate class names for these ingredients and additives may be included on the label.

8.3 Declaration of Nutritive Value

The declaration of nutrition information shall contain the following information in the following order:

(a) The amount of energy, expressed in calories (kcal) or kilojoules (kJ), and the number of grammes of protein, carbohydrate and fat per 100 grammes of the food as sold as well as per specified quantity of the food as suggested for consumption;

(b) in addition to any other nutritional information required by national legislation, the total quantity in the final product of each vitamin and mineral added according to Section 3.2.2 shall be declared per 100 g as well as according to the serving size of the food suggested for consumption.

8.4.1 The date of minimum durability (preceded by the words "best before") shall be declared by the day, month and year in uncoded numerical sequence except that for products with a shelf-life of more than three months, the month and year will suffice. The month may be indicated by letters in those countries where such use will not confuse the consumer. In the case of products requiring a declaration of month and year only, and the shelf-life of the product is valid to the end of a given year, the expression "end (stated year)" may be used as an alternative.

8.4.2 In addition to the date, any special conditions for the storage of the food shall be indicated if the validity of the date depends thereon.

Where practicable, storage instructions shall be in close proximity to the date marking.

8.5 Information for Utilization

8.5.1 Directions as to the preparation and use of the food, and its storage and keeping before and after the container has been opened, shall appear on the label or on the accompanying leaflet.

[8.5.2 When the product contains less than 15% protein and the quality is less than 70% that of casein, or less than 12% protein of a quality equivalent to 80% of that of casein, directions on the label shall state "Milk or formula but no water shall be used for dilution or mixing" or an equivalent statement.]

8.5.4 The presence of gluten should be indicated in the label, if the intended age of use is below six months.

8.5.5 The label shall indicate clearly from which age the product is intended for use. In any case no reference shall be made to use of these products before 4 months. Additional requirements in this respect may be made in accordance with the legislation of the country in which the product is sold.

8.6 Additional Requirements

The products covered by this standard are not breast-milk substitutes and shall not be presented as such.

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.