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FOOD SAFETY - Introduction Jozef Kerekréty , Slovenský živnostenský zväz SIGURNOST HRANE – Uvod Jozef Kerekréty , Obrt

PHARE Business Support Programme of the European Union UEAPME - SME FIT II. FOOD SAFETY - Introduction Jozef Kerekréty , Slovenský živnostenský zväz SIGURNOST HRANE – Uvod Jozef Kerekréty , Obrtnički savez Slovačke. Introduction / Uvod. Case study: Slovakia and the Czech Republic

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FOOD SAFETY - Introduction Jozef Kerekréty , Slovenský živnostenský zväz SIGURNOST HRANE – Uvod Jozef Kerekréty , Obrt

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  1. PHARE Business Support Programme of the European Union UEAPME - SME FIT II FOOD SAFETY - IntroductionJozef Kerekréty, Slovenský živnostenský zväzSIGURNOST HRANE – UvodJozef Kerekréty, Obrtnički savez Slovačke

  2. Introduction / Uvod • Case study: Slovakia and the Czech Republic Where were we? Where are we?Where are we going? Studija slučaja: Slovačka i Republika Češka Gdje smo bili? Gdje smo sada? Kamo idemo? • Outline of EU food laws Pregled zakona o hrani EU • Comments on SMEs To Do List Komentari na popis zadaća malih i srednjih poduzeća • Your questions and comments Pitanja i komentari

  3. Economy transformation / Transformacija gospodarstva CENTRALLY PLANED ECONOMY PLANSKO GOSPODARSTVO PRIVATIZATION INTERNATIONAL CAPITAL LOCAL MARKET PRIVATIZACIJA STRANI KAPITAL LOKALNO TRŽIŠTE EU + GLOBAL MARKET EU + GLOBALNO TRŽIŠTE Until 1990 Do 1995-2004 Since May 2004 Od svibnja

  4. Europe of 27 member states / Europa s 27 zemalja članica • 27 Member States(since 1st Jan 07) • 27 zemalja članica(od 1.1.07.) • 500 Mill habitants, third largest population after China & India • 500 mil. stanovnika, treća po broju stanovnika nakon Kine i Indije • 23 official languages • 23 službena jezika • 15 currencies(€ 13 member states) • 15 valuta (euro 13 u zemalja članica) • 7th surface after Russia, Canada, China, USA, Brazil, Australia • 7. po površini nakon Rusije, Kanade, Kine, SAD, Brazila, Australije • Source: IFS train the trainers manual • Izvor: priručnik za trenere IFS

  5. Previous legal system / Prijašnji zakonski sustav COMPETENT AUTHORITIES NADLEŽNE VLASTI PRODUCERS PROIZVOĐAČI State owned U državnom vlasništvu Ensure the „consumer„ Interests quality & safety Osiguravaju interese “potrošača”, kvaliteta & sigurnost technical standards tehničke norme Strict product Control Stroga kontrola proizvoda limited number of products no flexibility no competition ograničen broj proizvoda nema fleksibilnosti nema konkurencije Weak position Slaba pozicija State owned U državnom vlasništvu FINAL CONSUMER KRAJNJI POTROŠAČ RETAILERS TRGOVCI

  6. New legal system / Novi zakonski sustav COMPETENT AUTHORITIES NADLEŽNE VLASTI FOOD BUSINESS OPERATORS PROIZVOĐAČI HRANE Voluntary and private STANDARDS Dobrovoljne i privatne NORME Free market competition Flexibility Konkurencija slobodnog tržišta Fleksibilnost National and EC food laws Nacionalni i EZ zakoni o hrani FINAL CONSUMER KRAJNJI POTROŠAČ mainly international većinom međunarodni

  7. Quality ladder/Ljestve kvalitete Word class Quality Kvaliteta svjetske klase Scientific and technical Confidence More strict Znanstveno i tehnički Povjerenje Stroža Private Standards Privatne norme ISO 22000 Certification Certificiranje GMPs Food law Zakon o hrani Official control Službena kontrola ILLEGAL ILEGALNO mainly international većinom međunarodna

  8. EC food law – the aim / Zakon o hrani EZ - ciljevi • protect public health (human, animal and plant) • zaštiti javno zdravlje (ljudi, životinja i biljaka) • provide consumers with information to enable informed choices and protect consumer interests • osigurati potrošačima informacije kako omogućili informirane izbore i zaštitili interese potrošača • assure fair trading and competitive conditions of food business operators • osigurati pravednu trgovinu i konkurentne uvjete proizvođača hrane • provide for the adequate and necessary official controls of foodstuffs • predvidjeti odgovarajuće i nužneslužbene kontrole prehrambenih proizvoda

  9. The structure of EU law / Struktura EU zakona • Treaty - free movement of products within the common market Ugovor – sloboda kretanja proizvoda na zajedničkom tržištu • Regulations Propisi • Directives Direktive • Decisions • Guides of good practices • CEN and ISO Standards • Private standards – IFS, BRC, GMP+, QS, GLOBALGAP Odluke • Vodiči dobrih praksi • CEN i ISO norme • Privatne norme -IFS, BRC, GMP+, QS, GLOBALGAP

  10. Food safety issues / Pitanja sigurnosti hrane Primary production Primarna proizvodnja Food contact materials Materijali u kontaktu s hranom Product information Informacije o proizvodu Unsafe food Nesigurna hrana Process failure Pogreška u procesu Product failure Proizvod s greškom Consumer´s sensitivity Osjetljivost potrošača

  11. Food safety issues / Pitanja sigurnosti hrane Primary production Primarna proizvodnja Food contact materials Materijali u kontaktu s hranom Product information Informacije o proizvodu GMO Origin GMO podrijetlo Migration Composition Migracija Sastav Allergens Labelling Traceability Alergeni Označavanje Sljedivost Unsafe food Nesigurna hrana HACCP, GMP Temperature control Kontrola temperature Characteristics Ingredients Additives Karakteristika Sastojci Aditivi Nutrional needs Prehrambene potrebe Process failure Pogreška u procesu Product failure Proizvod s greškom Consumer´s sensitivity Osjetljivost potrošača

  12. The structure of EU food law / Struktura EU Zakona o hrani • Horizontal • Hygiene package – Regulations • 852/2004 on food hygiene • 853/2004 on food of animal origin • 854/2004 rules for official controls on products of animal origin • 183/2005 on feed hygiene • 882/2004 on official controls – feed and food law • Microbiological criteria for foodstuffs Commission RegulationEC 2073/2005. • Horizontalna • Higijenski paket - Propisi • 852/2004 o higijeni proizvoda • 853/2004 o hrani životinjskog podrijetla • 854/2004 pravila za službenu kontrolu proizvoda životinjskog podrijetla • 183/2005 o hrani za životinje • 882/2004 o službenoj kontroli – zakon o hrani i hrani za životinje • Mikrobiološki kriteriji za prehrambene proizvode Uredba komisijeEC 2073/2005.

  13. HorizontalEU food legislation / Horizontalni propisi o hrani EU • Food labelling – Directive 2000/13 Deklariranje hrane – Uredba 2000/13 • GMO regulations – Regulation 1829/2003 and 1830/2003 GMO propisi – Propisi 1829/2003 i 1830/2003 • Packaging and food contact materials – Regulation 1935/2004 Ambalaža i materijali u kontaktu s hranom – Propis 1935/2004 • Food additives, colours and sweeteners– Directives 89/107, 94/35, 94/36 EEC and 95/2/EEC Aditivi, boje i zaslađivači za hranu – Direktive 89/107, 94/35, 94/36 EEC i 95/2/EEC

  14. HorizontalEU food legislation / Horizontalni propisi o hrani EU Maximum levels for certain contaminants in foodstuffs - Regulation 1881/2006/EC Najviše dopuštene razine nekih zagađivala u prehrambenim proizvodima – Propis 1881/2006/EC Foodstuffs intended for particular nutritional uses Directive 89/398/EEC and Foods for special medical purposes Directive 1999/21/EEC Prehrambeni proizvodi za posebne prehrambene svrhe Direktiva 89/398/EEC i Hrana za posebne medicinske svrhe Direktiva 1999/21/EEC

  15. The structure of EU food law / Struktura EU Zakona o hrani • Vertical – not the food safety issues • Chocolate • Fruit juices and nectars • Sugars • Poultry meat • Eggs • Honey • Preserved milks • .... • Vertikalna – ne odnosi se na pitanja sigurnosti hrane • Čokolada • Voćni sokovi i nektari • Šećeri • Meso peradi • Jaja • Med • Konzervirana mlijeka • ....

  16. The Food chain / Lanac hrane Processing Prerada Distribution Distribucija Harvesting Berba Manufacture Proizvodnja Retail Prodaja Mass cateirng Masovni catering Consumer Potrošač Primary production Primarna proizvodnja Pesticides Pesticidi Animal feed Hrana za životinje Veterinary aids Veterinarska pomagala Aditives, materials in contact with food Aditivi, materijali u kontaktu s hranom ‘farm to fork’or ‘stable to table’ approach pristup „od farme do vilice“ ili „od štale do stola“

  17. General food law / Opći zakon o hrani Regulation (EC) N°178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety • Food laws • EFSA • Rapid alert system • Import – export equivalence Propis (EC) N°178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety • Zakoni o hrani • EFSA • Brzi sustav uzbunjivanja • Uvoz – izvozekvivalentnost

  18. General food law / Opći zakon o hrani • high level of protection of human health and consumers' interest in relation to food visoka razina zaštite ljudskog zdravlja i interesa potrošača vezano uz hranu • applies to all stages of production, processing and distribution of food and feed • except the primary production for private domestic use or to the domestic preparation, handling or storage of food for private domestic consumption primjenjuje se na sve stupnjeve proizvodnje, prerade idistribucije hrane i hrane za životinje • osim primarne proizvodnje za privatnu domaću upotrebu ili domaću pripremu, rukovanje ili čuvanje hrane za privatnu domaću potrošnju

  19. General food law / Opći zakon o hrani Article 14 • food shall not be placed on the market if it is unsafe if it is • injurious to health and/or • unfit for human consumption Taking account on conditions of use and information given to the consumer Članak 14 • hrana se neće plasirati na tržište ako je nesigurna ako je • štetna za zdravlje ako/ili • nije prikladna za ljudsku potrošnju Taking account on conditions of use and information given to the consumer Uzimajući u obzir uvjete uporabe i informacije koje se daju potrošaču

  20. General food law / Opći zakon o hrani • food business operator • ensurethat foods/feeds satisfy relevant law requirements; • verifythat such requirements are met; • assure the product traceability; • withdraw and/or recall food/feed which is not in compliance with the food/feed safety requirements; • notifyconsumers and/or the competent authorities • non conforming product may have reached the consumer • Food placed on the market may be injurious to health • cooperate with the competent authorities proizvođači hrane • osiguravaju da hrana/hrana za životinjeudovoljava relevantnim zakonskim uvjetima; • potvrđuju da su ti uvjeti ispunjeni; • osiguravaju sljedivost proizvoda; • povlačei/ili opozivaju hranu/hranu za životinje koja neudovoljava sigurnosnim uvjetima za hranu/hranu za životinje; • obavijestiti potrošače i/ili nadležne vlasti • proizvod koji ne udovoljava uvjetima je možda došao do potrošača • hrana plasirana na tržište možda je opasna po zdravlje • surađuju s nadležnim vlastima

  21. General food law / Opći zakon o hrani • Traceabilitythe ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed (‘product’), through all stages of production, processing and distribution. • at all stages of production, processing and distribution • downstream traceability • upstream traceability • Sljedivostmogućnost da se slijedi i prati hrana, hrana za životinje, životinje koje proizvode hranu ili materijal koji će biti, ili se očekuje da bude inkorporiran u hranu ili hranu za životinje (‘proizvod’), kroz sve stupnjeve proizvodnje, prerade i distribucije. • u svim stupnjevima proizvodnje, prerade i distribucije • silazna sljedivost • uzlazna sljedivost

  22. Usptream traceability / Uzlazna sljedivost 1 9 2 8 Dječja hrana Prehrambeni proizvod CaCl2 3 7 Prehrambeni proizvod za životinje 4 6 5

  23. Downstream traceability / Silazna sljedivost Equipment Monitoring records Cleaning records Oprema Zapisi o praćenju Zapisi o čišćenju Vehicle Monitoring records Cleaning records Accompaning documets Vozila Zapisi o praćenju Zapisi o čišćenju Prateći dokumenti 9 1 Storage Skladištenje Transport Wrapping Ambalaža Processing Prerada 2 8 7 5 4 3

  24. General food hygiene measures Regulation 852/2004Opće mjere za higijenu hrane Propis 852/2004 • procedures necessary to achieve the targets laid down in • Annex I General hygiene measures for the primary production • Annex II General hygiene measures for all other stages of food chain postupci potrebni za postizanje ciljeva navedenih u • Annex I Opće mjere za higijenu za primarnu proizvodnju • Annex II Opće mjere za higijenu za ostale stupnjeve lanca hrane • procedures according the HACCP principles postupci prema HACCPprincipima • temperature control requirements zahtjevi za kontrolu temperature • microbiological criteria for foodstuffs mikrobiološki kriteriji za prehrambene proizvode • maintain of the cold chain • održavanje hladnog lanca • product sampling and analysis • prikupljanje i analiza proizvoda

  25. Hazard? – Risk? / Opasnost? – Rizik? • HAZARD = agent (salmonella, glass) having a potential to case adverse health effect Opasnost = uzročnik (salmonela, staklo) koji može ugroziti zdravlje • Hazard analysis – HACCP - Codex Alimentarius Analiza uzročnika – HACCP - Codex Alimentarius • RISK = combination of the probability of hazard occurence and the severity of health effect RIZIK = kobinacija vjerojatnosti uzročnika i ozbiljnosti utjecaja na zdravlje • Risk analysis – Regulation 178/2002 Analiza rizika – Propis 178/2002

  26. Principle 4 Establish monitoring systems Principle 3 Establish critical limits Principle 5 Establish corrective actions Principle 6 Establish verification procedures Principle 2 Determine CCPs Principle 7 Establish documentation Principle 1 Conduct hazard analysis Premises Personnel hygiene Equipment Training Wrapping Packaging Cleaning Disinfection Water Waste Transport Heat treatment “The food safety tree” GHP Source: IFS train the trainers manual

  27. Načelo 4 Uspostavi sustave praćenja Načelo 3 Uspostavi kritična ograničenja Načelo 5 Uspostavi korektivne mjere Načelo 6 Uspostavi procedure potvrde Načelo2 Odredi kritične točke kontrole Načelo 7 Uspostavi dokumentiranje Načelo1 Provedi analizu rizika Prostor /i Osobna higijena Oprema Obuka Zamatanje Ambalaža Čišćenje Dezinfekcija Voda Otpad Prijevoz Termička obrada “Stablo sigurnosti hrane” GHP Izvor: priručnik za trenere IFS

  28. Foods of animal origin Regulation 853/2004Hrana životinjskog podrijetlaPropis 853/2004 Registration or approval of establishments Registracija ili potvrda o službenom odobrenju Health and identification marking Annex II Identifikacijska oznaka i oznaka zdravstvene ispravnosti Annex II Import of products of animal origin Uvoz proizvoda životinjskog podrijetla Annex I Annex III SK 4-6-2 ES

  29. Foods of animal origin Regulation 853/2004 AnnexIIIHrana životinjskog podrijetlaPropis 853/2004 Requirements for production and harvesting Zahtjevi za proizvodnju i prikupljanje Transport and handling of live animals Transport i rukovanje živim životinjama Health standards, e. g. maximum toxin content of fishery products, microbial and somatic cell counts in raw milk Zdravstveni standardi npr. maksimum toksičnog sadržaja u ribljim proizvodima, količina mikroba i broja somatskih stanica u neobrađenom mlijeku Requirements for slaughterhouses or processing premises Zahtjevi za klaonice i prostore za obradu Requirements for raw material Zahtjevi za sirovi materijal

  30. Foods of animal origin Regulation 853/2004Annex IIIHrana životinjskog podrijetlaPropis 853/2004 • Process hygiene requirements Zahtjevi za higijenu pri obradi • Heat treatment requirements – equipment and temperatures Zahtjevi za termičku obradu – oprema i temperature • Temperature control criteria – chilling, cold storage Kriterij za kontrolu temperature – hlađenje, skladištenje u hladnom • Ante mortem and post mortem inspections Pregled prije klanja i pregled mesa • Specific wrapping, packaging and labelling requirements Specifični zahtjevi za umatanje, ambalažu i označavanje • Storage and transport of products Skladištenje i prijevoz proizvoda

  31. Feed hygiene Regulation(EC) 183/2005Regulacija higijene hrane (EC) 183/2005 Responsibilities Odgovornosti Food safety assurance all over the supply chain Osigiranje sigurnosti hrane duž čitavog lanca opskrbe Use of Good Hygiene Guides Korištenje Smjernicadobre higijenske prakse Implementation of HACCP procedures Implementacija HACCP procedura Follow product import requirements Praćenje zahtjeva za uvoz proizvoda

  32. … • Registration and approval of establishments Registracija i potvrda o službenom odobrenju • Traceability Sljedivost • Notification Obavještavanje

  33. Feed hygiene Regulation (EC) 183/2005Propis o higijenskim zahtjevima za hranu za životinje (EC) 183/2005 Regulation 1831/2003 on additives in animal feed Propis 1831/2003 o aditivima u hrani za životinje Directive 32/2002/EEC on undesirable substances in animal feed Direktiva 32/2002/EEC o nepoželjnim supstancama u hrani za životinje proposal on microbiological criteria in animal feed prijedlog mikrobioloških kriterija za hranu za životinje proposal of a positive list of raw materials prijedlog pozitivne liste sirovina

  34. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode Only microbiological analyses themselves will never guarantee the safety of a foodstuff tested Mikrobiološka analiza sama po sebi nije garancija sigurnosti testiranih prehrambenih proizvoda

  35. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode Food safety criterion Mjerilo sigurnosti hrane Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacter sakazakii, staphylococcal enterotoxin, histamine. a limit above which a foodstuff should be considered unacceptably contaminated with the microorganisms for which the criteria are set. It applies to products placed on the market.

  36. Mikrobiološki kriteriji za prehrambene proizvode • Mjerilo sigurnosti hrane Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacter sakazakii, stafilokokni enterotoksin, histamin. granica iznad koje se prehrambeni proizvod treba smatrati nedopušteno kontaminiranim mikroorganizmima za koje su postavljeni kriteriji. Primjenjuje se za proizvode na tržištu.

  37. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode Process hygiene criterion Mjerilo higijene obrade aerobic colony count, Salmonella, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci a limit indicating the acceptable functioning of a production process. Such a criterion is not applicable to products placed on the market. It sets an indicative contamination value above which corrective actions are required

  38. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode • Mjerilo higijene obrade broj aerobnih bakterija, Salmonella, Enterobacteriaceae, Escherichia coli, koagulaza pozitivni stafilokoki. kj Granica koja pokazuje dopušteno funkcioniranje proizvodnog procesa. Takav kriterij ne primjenjuje se na proizvode s tržišta. Taj kriterij postavlja indikativnu razinu kontaminacije iznad koje se zahtijevaju korektivne mjere.

  39. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode Process or product Obrada proizvoda 2 class plan plan za dvije klase m Number of Microorganisms Broj mikroorganizama Unsatisfactory Ne zadovoljava Satisfactory Zadovoljava

  40. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode 3 class plan Plas za tri klase Process Proces Number of microorganisms Broj mikroorganizama m M Unsatisfactory Neprihvatljiv Acceptable Prihvatljiv Satisfactory Zadovoljava

  41. Microbiological criteria for foodstuffsMikrobiološki kriteriji za prehrambene proizvode Food business operators shall: Proizvođači prehrambenih proizvoda moraju: Test against the values set for the criteria - take samples Testirati vrijednosti postavljene kriterijima – na uzorcima Conduct studies in order to investigate compliance with the criteria throughout the shelf-life (ready-to-eat foods that are able to support the growth of Listeria monocytogenes) Provoditi studije kako bi istražili usklađenost s kriterijima tijekom roka upotrebe (gotova hrana koja omogućava razvoj bakterije Listeria monocytogenes)

  42. … • Implement corrective actions, - HACCP plan, food law and/or the instructions given by the competent authority Provoditi korektivne mjere, - HACCP plan, zakon o hrani i/ili upute kompetentnih vlasti • Take measures to find the cause of an unsatisfactory result in order to prevent the reoccurrence of unacceptable microbiological contamination. Poduzeti mjere kako bi pronašli uzroke nezadovoljavajućih rezultata i kako bi otkolonili mogućnost ponovnog ponavljanja nedopuštene mikrobiološke kontaminacije

  43. Official controls on foodstuffs and feedSlužbene kontrole prehrambenih proizvoda i hrane za životinje Regulation (EC) 882/2004 Hygiene audits, taking samples, tests, inspections etc. Propis (EC) 882/2004 Kontrola higijene, uzimanje uzoraka, ispitivanja itd. If non conformance competent authority may: U slučaju nepoštivanja, nadležna vlasti može: Impose of sanitation procedures Naložiti sanitarne procedure Restrict or prohibit of the placing on the market Ograničiti ili zabraniti plasiranje na tržište Impose the recall, withdrawal, and destruction of productsNaložiti obustavu, povlačenje i uništavanje proizvoda

  44. … • Authorise to use products for other purposes Odobriti prenamjenu proizvoda za druge svrhe • Suspend or withdraw of an establishment’s approval Poništiti ilipovući službeno odobrenje • Suspend, close a part or the whole premise Obustaviti rad (ili zatvoriti) dio ili čitav pogon • Impose the seizure, destruction or re-dispatch of lots from third countries Naložiti zapljenu, uništiti ili premjestiti dijelove iz zemalja ‘trećeg’ svijeta • Take other measures that are appropriate to ensure food safety Poduzeti ostale odgovarajuće mjere kao garanciju sigurnosti hrane

  45. Official controls onproducts of animal originSlužbena kontrola proizvoda životinjskog podrijetla Food hygiene auditsRegulation (EC) 854/2004 Provjera higijene hrane Propis (EC) 854/2004 Food-chain information – product origin or treatment (documents); Informacija iz lanca prehrane – podrijetlo proizvoda ili obrade (dokumenti) Design and maintenance of premises and equipment Dizajn i održavanje postrojenja i opreme

  46. … • Pre-operational and post-operational hygiene Higijena prije i poslije zahvata • Personnel hygiene Osobna higijena • Training (hygiene, HACCP procedures) Obuka (higijena, HACCP procedure) • Pest control Kontrola štetočina • Water quality Kakvoća vode • Temperature control Kontrola temperature

  47. Official controls on products of animal originSlužbena kontrola proizvoda životinjskog podrijetla HACCP audits on Regulation (EC) 854/2004 HACCP kontrola Propis (EC) 854/2004 Continuous and proper application of procedures Kontinuirana i doslijedna primjena procedura Conformity of microbiological criteria Sukladnost s mikrobiološkim kriterijima Conformity regarding residues, contamination, prohibited substances Sukladnost s propisanom količinom otpada, onečišćenja i zabranjenih tvari Absence of physical hazards Odsutnost fizikalnih opasnosti

  48. Food labellingOznačavanje hrane Directive 2000/13 Direktiva 2000/13 Food safety meaning have Oznake hrane sadrže • List of ingredients - food allergens or ingredients containing food allergens Popis sastojaka – alergena ili sastojaka koji sadrže alergene • The use by date on foodstuffs Korištenje datuma roka upotrebe na proizvodima • Special storage conditions • Posebni zahtjevi skladištenja • Conditions of use • Uvjeti korištenja

  49. Allergens labellingOznačavanje alergena Cereals containing gluten / Žitarice s glutenom Crustaceans / Rakovi Eggs / Jaja Fish / Riba Peanuts / Kikiriki Soybeans /Grah od soje Milk / Mlijeko Nuts / Orašasti plodovi Celery / Celer Mustard / Senf Sesame seeds / Sjemenke sezama Sulphur dioxide and sulphites / Sumpor dioksid i sulfiti Lupin / Vučika Molluscs / Mekušci

  50. Food contact materials and articlesMaterijali i proizvodi u kontaktu s hranom intended to come into contact directly or indirectly with foodmust be sufficiently inert svešto dolazi u direktan ili indirektan dodir s hranom ne smije uzrokovati kemijsku ni biološku aktivnost No danger to human health Ne smije predstavljati opasnost za ljudsko zdravlje No cause an unacceptable change in the composition of the food Ne smije neprihvatljivo mijenjati sastav hrane No deterioration in its organoleptic properties Ne smije pogoršatiorganoleptička svojstva proizvoda

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