Guidance of the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes for Safety Evaluation [1]

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Article
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doi
10.2903/j.efsa.2009.1305
Panel members at the time of adoption
Arturo Anadón, David Bell, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertlé, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean-Claude Lhuguenot, Wim C. Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldrá, Rosemary Waring, Detlef Wölfle.
Acknowledgements

The European Food Safety Authority wishes to thank the members of the Working Group for
the preparation of this guidance document: A. Anadón, D. Bell, T. Haertlé, T. Hallas-Møller,
K.-D. Jany, P. Joudrier, P. Tobback, F. Toldrá, R. Waring and A. Pöting for assisting in the
preparation of the draft guidance document under the AFC Panel mandate.

Type
Guidance of the Scientific Committee/Scientific Panel
Question Number
EFSA-Q-2007-080
Adopted
23 July 2009
Published in the EFSA Journal
12 August 2009
Last Updated
24 May 2013. This version replaces the previous one/s.
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Abstract

No abstract available