Good news about international labelling
Hi, the international body that discusses labelling and whose provisions are looked at by countries and organizations like the Economic Union when setting their standards and laws is making progress on this issue of labelling allergens. I cut and pasted the following:
Section 4 - Codex and Other International Activity
Food Labelling Committee
Work at the level of the Codex Alimentarius is centred around the Food labelling Committee, hosted by Canada. The Committee usually meets every year.
The Committee has developed several key standards including
22.214.171.124 The following foods and ingredients are known to cause hypersensitivity and shall always be declared:
Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
Crustacea and products of these;
Eggs and egg products;
Fish and fish products;
Peanuts, soybeans and products of these;
Milk and milk products (lactose included);
Tree nuts and nut products; and
Sulphite in concentrations of 10 mg/kg or more.
Further Information: Explore the following sites:
The Codex has placed all their general labelling standards into a single booklet which is on-lin at: [url="ftp://ftp.fao.org/codex/standard/fl_basic.pdf"]ftp://ftp.fao.org/codex/standard/fl_basic.pdf[/url]
The 28th Session of the Codex Committee On Food Labelling will be held in Ottawa, Canada, 9-12 May 2000. The Agenda is available on-line at: [url="http://www.fao.org/WAICENT/FAOINFO/ECONOMIC/ESN/codex/Ccfl28/Fl00_01e.htm"]http://www.fao.org/WAICENT/FAOINFO/ECONOMIC/ESN/codex/Ccfl28/Fl00_01e.htm[/url] Notice that papers for the meeting will be available on-line with links from the Agenda page. Already provided are several links to the report of the 27th Session (April 1999) as some of the discussion will concern proposals contained in Appendices in the report. See for example Appendix VII giving the 'Proposed Draft Recommendations for the Use of Health Claims' (At Step 3 of the Codex acceptance procedures) - this has been a difficult document which is taking a long time to agree. You can also see, in Appendix III the amendment relating to compund ingredients which was subsequently adopted at the full Codex meeting in the Summer.
Interesting to see that progress is being made on this issue.
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