The EU Library gathers guidance documents related to food safety and produced by EU national competent organisations and risk assessors.
The EU Library includes entries collected by members of EFSA’s Advisory Forum with the support of the national Focal Points. It will be updated at least annually to ensure the inclusion of any new guidance and updates of existing ones.
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https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_cc_ingles/GUIDELINES_PROCESSING_AIDS.pdf
Original title:Líneas directrices del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la información requerida para realizar la evaluación de coadyuvantes tecnológicos que se pretenden emplear en la elaboración y obtención de alimentos
Food Domain: Other;Processing aids
Abstract/Summary:The processing aids used in food preparation and production processes are regulated in Spain by Royal Decree 773/2023, which also defines them. There is also a specific regulation for the processing aids used in the production process of edible oils, which are regulated by Royal Decree 640/2015. As established in said Royal Decrees, the processing aids that do not appear in Annex I, and that are not referred to in sections 2 and 3 of Article 3, of Royal Decree 773/2023, and the processing aids used in the production process of edible oils that do not appear in Annex I of Royal Decree 640/2015 must be subject, for their approval and inclusion in said annexes, to a risk assessment by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) that establishes the safety of the intended use. In this regard, and in order to specify what information is necessary to evaluate the safety of the use of said processing aids and thus facilitate the submission of the assessment application dossiers, the AESAN Scientific Committee has developed these guidelines that are an amendment of those approved by the AESAN Scientific Committee in 2010, which they replace. They establish a series of guidelines regarding the submission of processing aid assessment applications, in addition to the documentation that must accompany said applications, in the form of a dossier, which will include information regarding: administrative details and general presentation; detailed composition and specifications; stability and reactivity; authorised uses in human food; technological function; toxicological reference values; allergenicity; efficacy; residues and environmental impact.
OPINION of the National Agency for Food, Environmental and Occupational Health & Safety on a supporting document for the guidelines of the decree of March 7, 2011 concerning the evaluation of antimicrobial efficacy of processing aids used as decontamination agents for foodstuffs of plant origin
Original title:AVIS de l’Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail relatif à un document d’appui aux lignes directrices de l’arrêté du 7 mars 2011 relatives à l’évaluation de l'efficacité antimicrobienne des auxiliaires technologiques utilisés comme agents de décontamination des denrées d’origine végétale
Food Domain: Food Processing aids
Abstract/Summary:This ANSES guidance document provides updated scientific and technical support for evaluating the antimicrobial efficacy of food Processing aids used as decontamination agents for plant-based food products. The document replaces earlier recommendations and clarifies the requirements for dossiers submitted for authorization under French regulation. It outlines the types of data needed to demonstrate efficacy, including microbiological testing against bacteria, viruses, fungi, and parasites.
Scientific and technical support note from the French Agency for Food, Environmental and Occupational Health Safety related to "rules for the constitution of applications for authorization of food processing aids and the acceptance of theoretical calculations related to exposure assessment"
Original title:NOTE d’appui scientifique et technique de l’Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail relative aux « règles de constitution des dossiers de demande d’autorisation d’auxiliaires technologiques et l’acceptation des calculs théoriques en lien avec l’évaluation de l’exposition »
Food Domain: Food Processing aids
Abstract/Summary:This ANSES guidance document provides scientific and technical support for preparing application dossiers for the authorization of food processing aids under French regulation. It describes three methods to estimate consumer exposure to residues, degradation products, and reaction by-products. The document outlines a tiered approach to dossier preparation based on usage levels and expected residue concentrations. It details the required administrative, technical, and toxicological data, including substance identity, manufacturing process, technological role, and analytical methods.